Recipe: Slow Cooker Bo Ssam
Ingredients:
1 (3.5-pound) pork shoulder roast
1 tablespoon kosher salt
1 tablespoon coconut sugar
1 tablespoon ghee or lard
3 scallions, trimmed and cut into 3-inch segments
6 garlic cloves, peeled
1 (1-inch) piece of fresh ginger, peeled and cut into ¼-ingch coins
2 heads of lettuce
1 cup spicy kimchi
1 cup pickled cucumbers
½ cup Fauxchujang
Pickled Cucumbers
½ large cucumber, thinly sliced
½ cup apple juice
½ cup rice vinegar
½ teaspoon fish sauce
½ teaspoon kosher salt
1/2teaspoon red pepper flakes (optional)
Fauxchujang
½ cup applesauce
¼ cup Korean chili flakes
2 tablespoons coconut aminos
1 tablespoon honey
2 teaspoons fish sauce
1 teaspoon kosher salt
½ teaspoon rice vinegar
Directions:
Pickled Cucumbers
1. Put the slices into a pint-sized jar.
2. In a cup combine the apple juice, rice vinegar, fish sauce, salt and pepper flakes. Stir until salt is completely dissolved. Pour into the jar, cover and refrigerate.
Fauxchujang
1. Combine applesauce, chili flakes, aminos, honey, fish sauce and salt in a small saucepan. Cook until hot and bubbling.
2. Remove from heat and add vinegar and 2 tablespoons water. Stir well.
3. Mix with an immersion blender and refrigerate to cool.
Bo Ssam
1. Set the Instapot to sauté. Melt 1 tablespoon of ghee then sear the pork on three sides leaving the fat-side unbrowned.
2. Add the scallions, garlic, ginger and ½ cup water. Cover and pressure-cook on high for 1.5 hours.
3. Turn off the cooker and let the pressure release naturally.
4. Remove the pork and shred it. Serve pork, kimchi, cucumbers and fauxchujang on a lettuce leaf.
Because this recipe is sans carbs it’s really hard to stop yourself from eating. I had to banish Hubby from the dining room to get him to stop stuffing his face.
Recipe inspiration found in our Ready or Not! Nom Nom Paleo book.
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