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Announcement: Sunday, September 27, 2020: Bo Ssam!
October 5th, 2020 by Max Koster

Today I (Max) wanted to use the Insta-Pot I got mom from Christmas (that she rarely uses) to cook something I’ve never cooked or eaten: Bo Saam (Korean marinated and roasted pork shoulder).  Relying on Melissa Clark’s recipe in Comfort in an Instant (which is based on a dish from Chef David Chang’s restaurant, Momofuko ), I bought the ingredients on Saturday and prepared myself for a big day of cooking on Sunday.  For the pork, only 4 ingredients are needed salt, sugar, 8 pounds of bone-in pork shoulder, and dark brown sugar.  Melissa Clark recommended serving it with a ginger scallion sauce, so for that you need: scallions, fresh ginger, neutral oil, soy sauce, sherry vinegar, and kosher salt (optional…ended up not needing it).

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First step was to make a salt/sugar mix and rub it all over the pork, and then let marinate in the fridge for at least 6 hours.  Getting up early Sunday was hard, but ultimately worth it.

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I am glad I had gloves.  The salt and sugar started to soak into the pork immediately.

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After 7 hours, it was time to put in the Insta-Pot.  As you can see below, after all that time, there is no evidence of the salt or sugar: it has all been absorbed.

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I placed the pork shoulder on a rack in the Insta-Pot with 1/2 cup water below.  It needed to pressure-cook for 110 minutes, but the maximum our pot goes is to 99 minutes…so that’s what I used.

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After 99 minutes was up, I set it for another 11 minutes of high-pressure cooking and started making the ginger-scallion sauce.  I chopped scallions and ginger and mixed them with the oil/soy sauce/sherry vinegar combo.  Salt was an option ingredient that I didn’t need: the soy sauce gave it plenty of salt.

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When the 110 total minutes was up, I tested the pork with a fork: it was supposed to be very tender but I thought it wasn’t quite tender enough, so I set it for another 10 minutes of high pressure. When that time was up, I removed the pork and rubbed it all over with brown sugar mixed with salt.

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After that it was under the broiler for about 7 minutes till the sugar carmelized and the skin was crispy.

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Voila!  We ate it with rice, the ginger-scallion sauce and stir fried vegetables.  Delicious.

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