Korean Bbq Pork Shoulder Bo Ssam

• 24 bibb lettuce leaves
• fresno chiles As needed pickled hot red
• mint As needed
• thai basil As needed
• cilantro As needed
• 1 clove garlic
• 2 tablespoons ginger peeled, and chopped
• 1 stalk lemon grass chopped
• 1 1/2 bunches cilantro stems and leaves, roughly chopped
• 1 1/2 cups sugar
• 1/4 cup sesame oil
• 1/2 cup mirin
• 1/4 cup soy sauce
• 1 1/2 cups fish sauce
• 3 crab
• 1/4 cup honey
• 1 teaspoon black pepper
• 4 pounds pork shoulder sliced thinly, and marinated overnight
• 8 cups white vinegar
• 9 cups sugar
• 9 cups water
• 1 cup salt
• 1 fresno chile smashed
• 1 clove garlic smashed
• 2 cups Korean chili paste
• 3 cups sugar
• 1 1/2 cups soy sauce
• 1/3 cup rice wine vinegar
• 1/3 cup sesame oil

1. 1. For the BBQ Pork Marinade: Place the garlic, ginger, and lemongrass in the bottom of the Vitamix container, add cilantro and sugar in alternating layers. Add the sesame oil, mirin and soy sauce to the top of the cilantro-sugar blend. Turn on the Vitamix and using the plunger, agitate the mix so that it begins to incorporate and blend well. When you have the consistency of a rough pesto, add in the fish sauce, honey, and black pepper. Buzz again to fully incorporate. This marinade is meant to just coat and flavor the pork, too much and it can be overpowering.
2. 2. Cut the pork shoulder into 2-by 4-by 6-inch blocks. Slice the pork against the grain into 1/8" slices. Alternatively, you can freeze the blocks of pork until solid and slice to 1/8" thickness on a deli slicer to achieve uniform cuts.
3. 3. Marinate the sliced pork in just enough BBQ Pork Marinade to lightly and evenly coat the slices overnight.
4. 4. Start a charcoal grill. As the grill is coming to temperature, remove the pork slices from any excess marinade and accumulated juices. Cook on a hot grill turning once to finish, so that both sides have a slight char and are cooked to medium or medium rare.
5. 5. Remove the slices from the grill and hold warm. Just before serving, julienne the pork slices and continue to hold warm.
6. 6. For Pickled Carrot and Daikon: Add carrots and daikon to a non-reactive container. Pour over enough Pickling Liquid to cover carrots and daikon. Seal containers and reserve until needed.
7. 7. For Pickling Liquid: Bring all ingredients to a simmer and whisk to combine. Pour the warm pickling liquid over cut vegetables and cool fully before serving. Note: If using soft vegetables, such as thinly sliced cucumber, salt the slices and place into cooled pickling liquid for or five minutes.
8. 8. For Korean Ssam Sauce: Combine all ingredients in a small saucepan and place over medium low heat. Gently warm the mixture, stirring to dissolve the sugar. Once the sugar has dissolved, remove from the heat and cool.

bibb lettuce leaves, mint, thai basil, cilantro, clove garlic, ginger, lemon grass chopped, cilantro, sugar, sesame oil, mirin, soy sauce, fish sauce, crab, honey, black pepper, pork shoulder, white vinegar, sugar, water, salt, chile smashed, garlic smashed, korean chili paste, sugar, soy sauce, rice wine vinegar, sesame oil

Taken from www.yummly.com/recipe/Korean-BBQ-Pork-Shoulder-Bo-Ssam-2255232 (may not work)