I love slow roasting a huge hunk of pork butt. Communal meals where everyone's digging in, passing sauces, helping each other serve, etc. are my favorite - and a huge hunk of meat lends itself favorably to such attributes.
We had 15 people over for dinner the other night, so I slow roasted a 12-pound Bo Ssam for the occasion. I made both of David Chang's go-to sauces, Ginger Scallion and Ssam Sauce, and served it all with lettuce cups, soft potato rolls, cilantro, and lots of thinly sliced veggies.
Just so happens that the following evening, we were having six friends over for dinner. Man, was I pleased to have all those leftovers. For cocktail hour, I used up those teeny inner leaves of a head of butter lettuce to make appetizer-sized Bo Ssam bites. I doused them in Ginger Scallion sauce (which was so much better after sitting for 24 hours) and topped them off with some pickled red onions. So, so good.
I can't do Bo Ssam any better than David Chang, so follow his recipe for the pork and sauces, then whip up some of my pickled onions to add to your smorgasbord of toppings.
Pickled Red Onions
1 large red onion, cut in half then sliced thinly
1 star anise
2 small bay leafs
1/2 cup red wine vinegar
1 cup water
1 tbsp sugar
1/2 tsp salt
Stuff the onion slices, anise and bay leafs into a large jar or heatproof container. Bring the vinegar, water, sugar and salt to a boil. Pour vinegar mixture over then onions. Allow to sit for at least 1 hour but up to two weeks before serving.