 
                                У нас вы можете посмотреть бесплатно Momofuku's Mouth-Watering Bo Ssäm | In The Kitchen With или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
                        Если кнопки скачивания не
                            загрузились
                            НАЖМИТЕ ЗДЕСЬ или обновите страницу
                        
                        Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
                        страницы. 
                        Спасибо за использование сервиса ClipSaver.ru
                    
Food52’s Amanda Hesser and Sam Sifton of The New York Times share a mouth-watering recipe for David Chang’s Bo Ssäm. This tender, juicy, brine-y roast pork dish is perfect for sharing with family and friends and will surely be an unforgettable meal for all. GET THE RECIPE ►► https://f52.co/3l9RI92 Check out Amanda Messes Up in the Kitchen: • Amanda Messes Up Featured in this video The Essential New York Times Cookbook Kitchen Helpers Bundle: https://f52.co/3nQtq4G PREP TIME: 6 hours 5 minutes COOK TIME: 6 hours 20 minutes SERVES: 6-10 INGREDIENTS For the pork 1 whole bone-in, skin-on pork butt or picnic ham, 8 to 10 pounds 1 cup granulated sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar For the ginger-scallion sauce 2 1/2 cups thinly sliced scallions, both green and white parts 1/2 cup minced fresh ginger 1/4 cup neutral oil, such as canola or grapeseed 1 1/2 teaspoons light soy sauce 1 scant teaspoon sherry vinegar 1/2 teaspoon kosher salt, or to taste For the ssäm sauce 2 tablespoons ssamjang fermented bean-and-chile paste (available in many Asian markets and online) 1 tablespoon gochujang chile paste (available in many Asian markets and online) 1/2 cup sherry vinegar 1/2 cup neutral oil, such as canola or grapeseed Accompaniments 2 cups plain white rice, cooked 3 heads Bibb lettuce, leaves separated, washed and dried Kimchi, if you can find it at the market Recipe excerpted with permission from The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser, published by  W. W. Norton & Company; 10th Anniversary edition. © 2021. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: / food52 Instagram: / food52 Pinterest: / food52 Twitter: / food52 TikTok: / food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.