Tune in to watch Donal Skehan on RTÉ One at 8:30pm on Wednesday 23rd December.

Ingredients

Serves 8
Takes 4-6 hours 

For the Bo Saam:

  • 100g sugar 
  • 100g sea salt 
  • 100g gochujang 
  • 4kg pork shoulder, bone in

Ginger & spring onion sauce:

  • 4 spring onions, sliced 
  • 3cm piece ginger, peeled and finely grated 
  • 1 tbsp sesame oil 
  • 2 tbsp rice vinegar 
  • 4 tbsp Soy sauce 
  • Sea salt

For the cucumber and cabbage salad:

  • 1 tbsp sugar 
  • 2 tbsp rice vinegar 
  • 2 tsp sesame oil 
  • 1 tbsp soy sauce 
  • 2 tsp gochujang
  • 1 tbsp sesame seeds, toasted
  • 1 cucumber 
  • 1 Chinese cabbage, roughly shredded 
  • 2 spring onions, thinly sliced

To serve: 

  • Sticky rice
  • 2 heads baby gem, leaves separated 
  • Kimchi 

Method

  1. Mix together the sugar, salt and gochujang in a small mixing bowl to create a paste.
  2. Place the pork shoulder in a large casserole dish and using your hands massage the paste all over the meat until completely coated. Cover with tin foil and refrigerate for at least 6 hours or overnight.
  3. Preheat oven to 140°C. Place into the oven for at least 4 hours or  until the meat is fork tender, basting regularly with the rendered fat and juices. It should easily shred when the meat is ready.
  4. While the pork cooks, prepare the spring onion sauce by mixing together the ingredients in a small bowl. 
  5. Whisk the sugar, vinegar, sesame oil, soy, gochujang and sesame seeds together in a large bowl until the sugar has dissolved.
  6. Thinly slice the cucumber,  add to a large bowl along with the cabbage and spring onions. Toss to coat the cabbage and cucumber in the dressing. Shred the meat from the bone, toss in the sauce and serve with the rice, baby gem, kimchi and spring onion sauce alongside the salad.