Tired of cooking the same old roasted chicken? Erwan Heussaff is here to help! His crispy, crackly Bo Ssam — aka Korean pork shoulder — is anything but boring.

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Crispy Pork Bo Ssam
INGREDIENTS
For the Cabbage:
1/8 cup Kosher salt
1 cup of water
1/8 cup sugar
1/2 head Napa cabbage (tender yellow leaves)
1 1/2 pound slab pork belly (680g), skin-on
Kosher salt
1 egg white
For the Pork Marinade
3 tablespoons (45ml) doenjang (Korean fermented soybean paste)
Baby lettuce leaves
For the Ssamjang:
1 tablespoon (15ml) doenjang
1 tsp soy sauce
1 tablespoon (15ml) gochujang
1/2 teaspoon crushed roasted sesame seeds
1 medium clove garlic, minced
1/8 teaspoon (0.5ml) toasted sesame oil
Cucumber Slaw
8 sliced baby cucumbers
1 pinch of salt
1 tsp sugar
1 apple, sliced
1 clove of garlic, grated
1 tsp grated ginger
1 tsp gochujaru
1/8 tsp sesame oil
1/2 teaspoon crushed roasted sesame seeds

INSTRUCTIONS
1. Poke holes on the pork belly or lightly score it. Just enough to reveal the fat. Place some boiling water on the skin and dry off with a paper towel. Season it generously with salt. Leave it uncovered in the fridge for at least 12 hours.
2. For the cabbage. Dilute the salt and the sugar in the water. Place in your nappa cabbage and turn every 30mins for at least 2 hours.
3. Take your pork out, discard the salt, dry with a paper towel. Flip it over score the meat side and rub in your soy bean paste.
4. Place the pork on aluminium foil, on a roasting rack, over a pan and fold up the sides of the foil to cover the meat and leave the skin exposed.
5. Beat together 1 egg white, 1 cup of kosher salt and 1 tbsp of white vinegar.
6. Brush the skin with some vinegar. Place the salt mixture on the skin of the pork belly, to cover it completely.
7. Set your oven to 350 Fahrenheit and cook for 1 hour.
8. Mix your cucumber slaw ingredients in a bowl.
9. Mix your ssamjang ingredients in another boil.
10. Take your pork out from the oven, transfer the drippings into the roasting pan. Place the meat in the pan and back into the oven as high as it goes for 10 to 20minutes.
11. Take your cabbage out of the brine shake dry and keep in the fridge.
12. Let it rest for 10mins minutes before cutting into it and serving it with the slaw, the ssamjang, some extra sesame oil, the cabbage and some baby lettuce leaves.

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