Need leftover ideas for Bo Ssam?
If anyone else read the NY Times article and recipe on Momofuku's Bo Ssam, was inspired to make it right away, and was then left with a few pounds of leftover meat, I have suggestions for leftovers! I too fell hard for the recipe, though I used TasteFood's version since I couldn't find the pork with the bone still in (http://tastefoodblog.com/2012/01/24/momofuku-bo-ssam-lacquered-pork-in-lettuce-leaves/) - thanks to TasteFood for a good post :) After enjoying the 2 kilo roast for two days, I decided that I wanted to enjoy the leftover meat in different ways. I made fried rice with some of the leftover meat (yummy, especially when you add the ginger-scallion sauce to the rice right before serving - I used David Chang's recipe for a large batch of the sauce, and I used a mix of red wine vinegar and rice vinegar since I don't own sherry vinegar, http://www.tastespotting.com/features/momofukus-ginger-scallion-sauce-recipe). I also made some noodle soup: boil 1 liter of chicken stock, add Vietnamese vermicelli noodles (the think ones), boil for two minutes, add to a bowl along wtih some of the shredded bo ssam meat and more of that delicious ginger scallion sauce, and add chilli-garlic sauce to taste. With the last of my meat, I made a strata with some very, very stale bread, sautéed vegetables (zucchini, red bell pepper, carrots, fennel, onion), two eggs, some milk, and herb de provence. All of these meals helped to keep my husband me fed for 5 days and we didn't get bored! Do you have any fun uses for leftover roasts?