Bo-Ssäm Pork
What is Bo-ssäm pork you ask me? Well, traditionally it’s a pork shoulder that has been marinated roasted slowly until it is melty and tender, eaten wrapped in leafy greens. One day I intend to make it the traditional way, but for now, I do in a quick way that I made up. If you want to make it the traditional way, there’s no better recipe than David Chang’s–he of Momofuku fame. My ersatz version uses ground pork and the same seasonings, and hopes to approximate something close enough to it 🙂 Is it the same thing? Most definitely not. Is it a tasty, savory, low carb dish that comes together with no fuss? Why yes, yes it is. This is why I call this Bo-ssäm style rather than just Bo-ssaäm Pork. You will likely have almost everything the recipe calls for, but unless you do a lot of Korean cooking, you may not have the Gojuchang and maybe the Fermented bean paste, which I used instead of Doubanjiang because I couldn’t find mine. If you buy these spices, I have a Korean Galbi recipe that uses gochujang, a lovely Szechuan Pork Soup that uses the doubanjiang, and a quick dan dan chicken recipe that uses the fermented bean paste. Over the next few months I intend to master several more Korean and Sichuan recipes so hopefully, I can help you use those spices in other dishes.
Steps to make this Bo-Ssam Pork Recipe:
Mix sauce ingredientsSauté ground pork until no longer pinkAdd bok choy and waterCook at high pressure 3 mins, QPR, and eat.
Have some leftover ground pork from making this recipe? Make my Keto Pork Stir Fry! You may also want to check out my Keto Instant Pot Cookbook–the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
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