Maple Ancho Bo Ssam (Pork Lettuce Wraps) Recipe
Maple Ancho Bo Ssam (Pork Lettuce Wraps)
Bo Ssam is a traditional Korean dish in which pork shoulder is boiled with spices, then sliced thin, and served with gochujang, kimchee, radish salad, and lettuce. Inspired by this dish, we created a slow-roasted version where ancho chile powder and garlic add the spice while rich maple syrup helps create a delicious crust.
- 3 1/2 pounds bone-in pork shoulder
- 6 cloves garlic, chopped
- 1/4 cup maple syrup
- 2 teaspoons ancho chile powder
- 1 tablespoon kosher salt
- 1/2 cup kimchee
- 1/2 cup pickled radish
- 1/4 cup gochujang
- 16 butter lettuce cups
- In a small bowl, combine garlic, maple syrup, chile powder, and salt. Place pork in non-aluminum container. With a sharp knife, make incisions in all over meat. Pour marinade over, making sure it goes inside incisions. Let pork marinate in fridge for at least 6 hours and up to 24.
- One hour before cooking, remove pork from fridge and preheat oven to 300°F. Place pork in roasting pan and cook 6 to 7 hours. Baste every hour with its own juices. If juices start to dry out, add 1/2 cup water. Pork is ready when meat has a caramelized crust and pulls apart easily with a fork.
- Once done, remove from oven and allow to rest at least 20 minutes and up to an hour. Meanwhile, dish up accompaniments. Transfer pork to a platter when ready to serve.
- To eat, place meat inside a lettuce cup and top with kimchee, radish, and gochujang. You can also serve as Bo Ssam Sliders.