{"id":23319,"date":"2016-06-08T06:04:09","date_gmt":"2016-06-08T13:04:09","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=23319"},"modified":"2021-09-28T14:58:45","modified_gmt":"2021-09-28T21:58:45","slug":"bo-ssam","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/bo-ssam\/","title":{"rendered":"Bo Ssam \/\/ Slow Roasted Korean Pork"},"content":{"rendered":"

Who doesn’t love a slow roasted \/ fall of the bone \/ caramelized pork butt?? What’s not to love! If you’ve never heard of Bo Ssam… well I’m about to change your life. For real. No joking here.<\/h2>\n

\"Bo<\/p>\n

It’s the star of the show. The main event. The Bo Ssam is what makes the Bo Ssam party<\/a> special – it’s a David Chang masterpiece and one that I will forever be grateful for Matt and Adam introducing me to<\/a>. It’s a giant piece of pork that’s roasted for hours and hours and then you can rip it apart and assemble anything you want. This time around I served it up with a variety of sauces and some guacamole because it makes sense. It gets some white rice, some kimchi, and then you can mix and match until your hearts content. I really wish I could eat like this on a daily basis – and I would if it didn’t take so long to make slow roasted pork – but whatever. Special occasions will have to do!<\/p>\n

\"Bo \"Bo<\/p>\n

Bo Ssam \/ Ginger Scallion \/ Ssam Sauce recipes can all be found from David Chang via New York Times<\/a><\/p>\n

Photo by\u00a0Matt Armendariz<\/a>\u00a0\/\u00a0Food Styling by\u00a0Adam Pearson<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Who doesn’t love a slow roasted \/ fall of the bone \/ caramelized pork butt?? […]<\/p>\n

Read More… from Bo Ssam \/\/ Slow Roasted Korean Pork<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":23362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[8,8776,8481,8517,8509,8510,8511,551,4549,9],"tags":[6140,6141,6142,6143,6144],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2016\/06\/GABY_BO_SSAM_PARTY_23-copy-2.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/23319"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=23319"}],"version-history":[{"count":16,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/23319\/revisions"}],"predecessor-version":[{"id":46907,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/23319\/revisions\/46907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/23362"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=23319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=23319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=23319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}