Hi,
The highlight of this meal sponsored by the Korean Consulate was
Bo Ssam, which was very likely inspired by Momofuku. Recipe is linked to already and here is an
article on it.
The chef from bopNgrill also had garlic cooking in the pork fat, which was outstanding.
I have been thinking about this preparation ever since enjoying it.
Bo Ssam by
cal222, on Flickr
Bo Ssam with condiments by
cal222, on Flickr
Now take a piece of lettuce to show others the way. Place into it a torn string of meat, a dab of rice, some hot sauce or kimchi or pickles. Fold and bite, fold and bite. Try it with a scissored shard of the candied pigskin. Or with an oyster. Or both. Repeat.
It is interesting to read the New York Times article to learn this was served at the end of the meal with people already full. Yet they couldn't stop eating it once they learned how wonderful it was. This reaction paralleled mine, because I was full and yet I could not get enough of this sumptuous pork.
BopNgrill had sesame leaves available to wrap your pork, this was a wonderful addition. Unlike bib lettuce, sesame leaves have a distinct tangy taste.
I didn't learn of this article until yesterday. I had already bought a pork butt with plans to replicate this dish. In fact, I strongly contempated making this for Christmas dinner. I wasn't really sure what my family's reaction might be. However, I made pork spare ribs and sauerkraut, instead, which surprised them greatly. Later I heard my cousin in Denver served spare ribs, too, which really surprised her Mother. Why? She thought I was an oddball for serving spare ribs for Christmas.
Next Christmas, it will be Bo Ssam. Guaranteed.
Regards,