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Author Notes: Well it's no secret that I love at Pork Shoulder!
It's huge, it isn't too dear, even when kindly raised ( much as I love to entertain with lamb its just so cost prohibitive), and it lends its self to a variety of moods and seasons.
I call this Hands on because, well you do have to put your hand on it quite a bit but also because its hands on meal--every bite can be something different! The pickled peanuts & cabbage-- I mean what goes better with pork- but off course if there are peanut allergies a substitute must be made-- texturally I'd say macadamia nuts- if its a no nuts situation them slip a few cube of jicama in for the variety of crunch.
I love an interactive meal, one with lots of colors and textures and bits and pieces - at it's heart this is Bo Saam, it's also a bit like that cliched hipster amalgam Korean Pork Tacos, a big hunk of pork with melty and crunchy fat surrounded by condiments and pickles and a platter of perfectly charred corn tortillas but it's an impressive and succulent piece of meat that will be remembered . ( I made this is summer for my brother and it's now on his wedding menu) —Aliwaks
Hands on Pork Shoulder & Jicama Asian Pear Slaw
- 1/2 cup Kosher Salt
- 1/2 cup White Sugar
- 1/4 cup Sichuan Peppercorns, toasted & cracked
- 1 tablespoon Cumin seed, toasted
- 10-12 pounds Bone In Skin on Pork Shoulder
- 1/4 cup Maple Sugar
- 1 cup Gochuchang
- 1/4 cup Rice wine vinegar
- 2 cups Julienne- Jicama
- 2 cups Julienne - Asian pear (not too ripe)
- 1 cup Julienne- Watermelon radish
- 1/2 cup Lime Juice
- 1/4 cup Shallots- thinly sliced
- 1 cup Cilantro leaves
- 1 Jalepeno- ribbed seeded & minced
- Mix salt, sugar, peppercorns & cumin together.
- Coat pork shoulder with mixture- massage it in there..(this is first hands on) Wrap tightly in plastic wrap and keep in fridge for a day
- Preheat oven to 300 Unwrap- discard any liquid that may have accumulated- pat dry
- Cook about 6 hours- basting occasionaly with the pan juices maybe 7 maybe 5.5-maybe 8 - you want it falling apart at the seams- fork tender- let rest about an hour
- Pour all the pan juices into a sauce pan- whisk in gochuchang & vinegar-- set over low/medium flame and cook until the raw vinegar taste goes away
- In the resting hour-- assemble the slaw-- whisk together lime juice, shallots and jalapenos - Season jicama, Asian pear and radish with salt & pepper-- pour lime juice etc over & let sit
- Right about when you are ready to serve- turn the oven up to 500 Rub the skin all over with the maple sugar + 1 Tbs kosher salt (that's my Maine-y twist) - - place in oven 10-15 minutes until a crackle-kly caramelized crust happens.
- Serve on a big platter with bone cave-man style with drizzled with the Gouchuchang pan sauce plus extra on the side. Add cilantro to slaw
- Also nice to have on hand- guacamole, miso mayonnaise, fried dried chili peppers, charred corn tortillas, toasted sesame seeds, bowl of chopped scallions, butter lettuce leaves
Cabbage salad with pickled peanuts
- 4 cups Shredded cabbage
- 2 cups Peanuts- raw, shelled
- 1/2 cup Oil, ideally peanut- NOT olive
- 1/4 cup white vinegar
- 2 tablespoons Sugar
- 1/2 tablespoon salt
- 1 tablespoon Coriander seeds, toasted & smashed
- 1 or 2 Dried Chili peppers- - *I like chile d'arbol
- 3 cloves garlic sliced thin
- 4 cups Cabbage- julienned-
- Heat oil in large fry pan- fry peanuts until they are dark and toasty
- Remove peanuts- toss chilis in the hot oil until (you could fry a whole big batch of chilies right now actually and keep them in the oil forever- just remember that it will kill peanut allergy people)
- Toss hot peanuts in salt, coriander, chopped chili & sugar
- Pour vinegar over peanuts - let it soak up a bit
- Drain vinegar into a separate bowl and whisk with 1/4 cup of the fry oil + garlic slices
- Season cabbage with salt & pepper then toss with vinaigrette
- Arrange peanuts on top of cabbage garnish with cilantro leaves
- For extra crunchy cabbage- soak cut cabbage in ice water for about 15-20 minutes.