Tingly Honey & Herb Glazed Bo Ssäm – Momofuku Peachy Keen
tingly honey and herb glazed bo sssam

Tingly Honey & Herb Glazed Bo Ssäm

Brine

  • 1 whole 8- to 10-pound bone-in pork shoulder
  • 1 cup granulated sugar
  • ½ cup kosher salt
  • ½ cup Tingly Seasoned Salt

Glaze

  • 1 cup honey
    ⅔ cup Momofuku Soy Sauce
  • ⅔ cup Brown sugar 
  • 2 teaspoons Tingly Seasoned Salt
  • 1 cup herbs such as Thyme, Rosemary, or Marjoram, chopped  

Garnish

  • Additional herbs
  • Flaky Sea Salt

This herb-packed spin on our Bo Ssäm recipe is ideal for all your springtime gatherings. For the cure, we add in Tingly Seasoned Salt to give a hint of tingly Sichuan peppercorns, plus a citrusy roundness. For the glaze, we add our Momofuku Soy Sauce to honey and brown sugar with more Tingly to make it sweet and savory—plus filled with fresh herbs. 

It’s best served for a crowd with lettuce wraps, or rolls, bing bread, Chili Crunch and your favorite sauces. There’s really no wrong way to eat it. There will probably be leftovers—and this pork shoulder makes for excellent sandwiches the next day.

Put the pork shoulder in a roasting pan. Mix together the granulated sugar, kosher salt, and Tingly Seasoned Salt, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Heat the oven to 300ºF. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven in a roasting pan or sheet pan with a rack and cook for 6–7 hours, basting with the rendered fat and pan juices every hour. 

Meanwhile, prepare your glaze. Add honey, brown sugar, Momofuku Soy Sauce, and chopped herbs to a small pot and bring to a slight simmer. Cook on low for 8–10 minutes until thickened, taking extra care not to allow it to boil as it will burn. Set aside.

After about 5–6 hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the glaze to the top of the pork every 20 minutes and continue roasting another hour. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

When ready to serve, turn the oven to 500ºF, top with the more glaze and roast until the glaze is glossy and bubbling. Top with additional herbs and flaky sea salt. Serve immediately with remaining glaze, lettuce wraps, rolls, bing bread, and anything you need to make lettuce wraps or sandwiches. 

Pantry Starter Pack | Bring Momofuku flavor to your home kitchen with our pantry starter pack. Featuring our Savory, Tingly and Spicy Seasoned Salts, Soy Sauce, Tamari, and Chili Crunch, this pack will give you the tools to season, sauce, and spice up your favorite dishes.

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