Pork Shoulder Ssam Recipe

Prep and marinate

Pat the pork shoulder dry. In a bowl, combine kosher salt, black pepper, minced garlic, grated ginger, soy sauce, brown sugar, rice vinegar, and sesame oil. Rub the mixture all over the pork. Cover and refrigerate for at least 2 hours, ideally overnight.

Sear

Preheat oven to 300°F (150°C). Heat neutral oil in a heavy, oven-safe Dutch oven or large skillet over medium-high heat until shimmering. Sear the pork 3–4 minutes per side, until well-browned on all sides to develop flavor.

Braise

Add 1 cup water or low-sodium chicken stock to the pot, scraping up browned bits. Bring to a simmer, cover tightly, and transfer to the preheated oven. Braise until the pork is fork-tender, about 2.5–3 hours for a 2.5 lb shoulder (time will vary with size). Check at 2 hours; the internal temperature should be ~195°F (90°C) for shreddable meat.

Rest and shred

Remove pork from oven and transfer to a cutting board. Let rest 15 minutes, then shred using two forks, discarding excessive fat and any large pieces of connective tissue. Toss shredded pork with some of the braising liquid to keep it moist; reserve remaining jus.

In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, honey (or sugar), grated garlic, lime juice (if using), and salt until smooth. Taste and adjust heat or acidity, adding more gochujang for spice or a splash of water to loosen. Refrigerate until needed.

Place thinly sliced red onion in a jar or bowl. In a small saucepan, combine rice vinegar, water, sugar, kosher salt, and red pepper flakes (if using). Warm just until sugar and salt dissolve, about 1–2 minutes; do not boil. Pour hot brine over onions, press to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes; best after 1 hour. Keeps several days refrigerated.

Combine chopped ramps and thinly sliced napa cabbage in a bowl. Add gochugaru, fish sauce, grated ginger, sugar, and kosher salt. Toss well to coat. Let sit at room temperature for 20–30 minutes to allow flavors to meld and mild fermentation flavors to develop. Taste and refrigerate if you prefer a crisper texture; it will continue to develop flavor for a day or two.

Warm the shredded pork gently in a skillet with 1–2 tablespoons reserved braising liquid until heated through. Prepare bibb leaves on a platter.

To build each ssam (lettuce wrap): place 1 small spoonful (about 1–2 tbs) of steamed rice in the center of a bibb leaf if using, add a generous pinch (about 2–3 tbs) of shredded pork, a small dollop (about 1 tsp) of gochujang aioli, 1–2 pieces of pickled red onion, and 1 tsp ramp kimchi. Sprinkle a few toasted sesame seeds and a few cilantro leaves if desired.

Serve immediately with extra gochujang aioli, pickled onions, and lime wedges on the side. Instruct guests to fold the lettuce over the fillings and eat with their hands.