Bo Ssam (Pork Lettuce Wraps)

10 pounds bone-in Boston pork butt

2 cups white sugar

2 cups Kosher salt

1 tablespoon vegetable oil

1 tablespoon brown sugar

1 tablespoon salt

Trim all of the fat off the pork butt. Mix together white sugar and Kosher salt. Put the pork butt in a large plastic bag and pour the sugar and salt mixture over it, making sure to coat all sides. Refrigerate overnight.

Preheat the oven to 300 degrees. Add vegetable oil and pork to a large pot. Cook uncovered in the oven for about 6 1/2–7 1/2 hours. 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 roast 15 minutes until the outside is well caramelized. Remove from oven.

Serve the pork on a large platter so people can assemble their own wraps. Serve with leaves of Boston lettuce, rice and ginger scallion condiment. Other traditional accompaniments include Korean soybean paste, salted shrimp and kimchee.

Serves 6 to 8.

Ginger Scallion Condiment

1 cup thinly sliced scallions (about 1 large bunch), greens and whites

1/4 cup finely minced peeled fresh ginger

2 tablespoons canola oil

1 teaspoon light soy sauce (usukuchi)

1/2 teaspoon sherry vinegar

1/2 teaspoon salt

Mix all ingredients together. Let sit for an hour before serving.

Carne Adovada

3 pounds pork loin, cut into 2 to 3-inch cubes

1 tablespoon chili powder

1 tablespoon dried oregano

2 teaspoons cumin

5 cloves fresh garlic, peeled and cut in half

1 teaspoon black pepper

1 yellow onions, chopped

2 cups chicken broth

2 cups tomato sauce

Put all ingredients in a Dutch oven. Bring to a boil then reduce heat to low. Cook covered for 3 to 4 hours. The pork should break apart easily when done. Remove pork from the braising liquid and reduce liquid until thick. 

Serve with over yellow rice or with flour tortillas.

Serves 4. 

Panko-Crusted Pork with Gingered Soy Sauce

Recipe from Cooking Light (thanks, Mandy!)1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tsp. peanut oil
1 tbsp.. ground fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 tbsp. sake or dry sherry
2 tbsp. low-sodium soy sauce
2 tsp. sugar
1 tsp. wasabi paste
1/3 cup thinly sliced green onions

Press pork in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 6 minutes on each side or until done. Remove pork from pan.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Pork with Apricot Chutney

Boneless loin of pork, pan-fried and served with warmed apricot chutney. Served with stuffing and green beans on the side.