Last year, it was just one of my brothers and me for Thanksgiving. Since it was just the two of us, we decided against a turkey entree. This year, my mom was able to fly into town. We planned to cook a turkey, but all the turkeys we found were too large for just 3 people. At Whole Foods, we saw that they had cuts of Pork Shoulder Butts. So that clearly set the menu for this year's Thanksgiving. It was going to be a Bo Ssam Thanksgiving, inspired by David Chang's Momofuku. We opted not to include oysters. Maybe we'll try that for the next round. Overall, it was another memorable holiday home cooked meal!
Marinating the Pork Shoulder
With Salt and Sugar
It takes hours and a low temperature for the pork to get nice and tender.
Ready for Round Two
Before the final glaze and roasting step, we set aside this piece for another meal. I can't wait for Round Two!
Crusted with Brown and White Sugar, then ready to broil.
The Pork is Ready!
Check out that color!
My brother has been making kimchii lately. This was a delicious batch. It was spicy, but not overly spicy, with a nice hint of sweetness.
Homemade Pickled Carrots and Radishes
My mom made her achara for the meal, too. It provided another nice contrasting taste and texture.
The pork on a red butter lettuce, topped with kimchii, achara, green onions, and homemade ssam sauce.
The Thanksgiving Desserts
Since it was Thanksgiving, we decided to have a traditional element. We got these pies from Whole Foods.