Okay, I'll admit it. I'm beginning to develop an unhealthy fascination with Chef David Chang of Momofuku fame. After I got my feet wet with Chang's Ginger Scallion Noodles, I caved and bought the book. And, I’m so glad I did! It’s a beautiful book and a very entertaining read. As I forked over my forty bucks at Borders, I figured that even if I never made one more recipe from the book, it was still worth the price.
But, of course I did try another Momofuku recipe, and it was a doozy. This one is really going to knock your ever lovin’ socks off because it features pork! And, not just any old pork either. Nosiree! I’m talking about a big old hunk of pork butt cooked low and slow for hours and hours, until it’s gorgeously caramelized and falling off the bone tender. I’m talking about the pork in David Chang’s celebrated Bo Ssäm!
This article appears in Mar 3-9, 2010.