Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)

Bahan-bahan (10 porsi)

• 3.5 -4 kg/ 7-8 lb pork butt / shoulder (, bone in & skinless (Note 1))
• 1/2 cup (110g) white sugar
• 1/2 cup (115g) kosher or cooking salt (NOT table salt) ((Note 2))
• 1 tbsp kosher or cooking salt (NOT table salt) ((Note 2))
• 7 tbsp brown sugar (, light or normal (not dark))
• 2.5 cups scallions (, thinly sliced (both green and white parts, ~5-6 stems))
• 1/2 cup fresh ginger (, peeled and finely grated (Note 3))
• 1/3 cup canola oil ((Note 4))
• 1.5 tsp light soy sauce ((or all purpose, not dark soy sauce Note 5))
• 1 teaspoon sherry vinegar ((Note 6))
• 1/2 tsp kosher or cooking salt (, to taste (Note 2))
• 2 tbsp ssamjang ((Note 8))
• 1 tbsp gochujang ((Note 8))
• 5 tsp sherry vinegar ((Note 6))
• 2 tbsp canola oil ((Note 4))
• 1 tbsp water
• 1 tsp white sugar
• 4 - 5 heads butter/bib lettuce ((40 - 50+ leaves, Note 9))
• 3 cups cooked white rice
• 500 g /1lb kimchi
• 12 + oysters (, raw, in shell (optional, Note 10))