Ssämday

I find when I cook asian dishes, I can never make just one, and I usually go on a spree. So here we are, another weekend of cooking from Lucky Peach! Once again, from Peter Meehan's "101 Easy Asian Recipes" I made the Red Roast Pork. Then I did a small Bo Ssäm spread a la David Chang's Momofuku. 

The pork was marinated in a mix of Chinese 5 Spice, Hoisin Sauce, Soy Sauce and Honey. Then it was cooked in my oft used dutch oven for the afternoon at low heat. 

Sides and sauces for the spread included David Chang's Scallion & Ginger sauce, Ssäm sauce, some very bubbly kimchi from Vermont, cucumbers and butter lettuce. 

Hopefully I'm not jinxing myself by saying this but I think I'm going to make Char Siu Bao with the leftover pork.