Braised Pork Butt
Adapted from David Chang
12 pounds Boston pork butt
16 oz white sugar
16 oz salt
36 fl oz water
12 fl oz rice wine vinegar
1 tablespoon brown sugar
1 tablespoon salt
Day Before Place 16 oz each sugar and salt in a bowl or saucepan large enough to hold the butt, add water and rice wine vinegar, and stir until dissolved. Place the pork butt in the brine solution. Make sure it’s submerged (weight if necessary), and refrigerate overnight.
Day Of
Preheat the oven to 350 degrees F. Place the pork in a large hotel pan, and cook uncovered in the oven for about 6 1/2 hours, basting the pork with the pan drippings every hour. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of 1 tablespoon brown sugar and 1 tablespoon salt. Increase oven temperature to 500 degrees, and continue roasting until the outside is well caramelized. Remove from oven.
Pickled Vegetables
3 Carrots, Sliced
1 Daikon, Sliced
2 Japanese Cucumber, Sliced
8 oz Sugar
1 tsp salt
8 fl oz Rice Wine Vinegar
1 Thai Chili, Sliced
In a quart container, spread sliced carrots, daikon, and cucumber into a layer. Sprinkle with sugar and salt. Combine vinegar and sambal. Pour acid solution into a container and add vegetables to container. Chill until ready to use.
Spicy Mayonnaise
1 Egg Yolk
1 Tsp Yellow Mustard
1 Tsp Rice Wine Vinegar
1/2 Tsp Water
1/2 Tsp Salt
1 Cup Canola Oil
1 Tsp Sesame Oil
2 Tbsp Sambal
Whisk yolk, mustard, vinegar, water and salt together in a stainless steel bowl. Combine both oils in one container. Slowly whisk in oil mixture into yolk mixture until emulsified. Mix in sambal sauce.
Sesame Cilantro Breadcrumbs
4 oz Sesame Seeds, Toasted, Grounded
2 oz Cilantro, Minced
6 oz Panko
Salt
Heat a pan with oil. Quickly crisp panko in pan and season with salt. Remove panko and toss with sesame powder and cilantro. Serve on the side.
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