Marinated Pork Shoulder “Bo Ssam” & Fulton’s Sweet Child of Vine IPA

A Farm to Table Recipe Presented by Dinner on the Farm

Recipes by Matt Sprague, Restaurant Alma

Marinated Pork Shoulder “Bo Ssam” (or korean style pork lettuce wraps) w/ Bibb Lettuce, Sweet Cucumbers, Kim Chi, and Fried Garlic

Generously serves 8-10 adults.

One 8-10 lb. bone-in pork shoulder

Marinade Ingredients:
1 c. apple juice
1 c. soy sauce or tamari
1/3 c. sesame oil
1/4 c. white sugar
1/4 c. brown sugar
1/4 c. + 1 T Korean red pepper flake
1/4 c. fennel seeds, toasted
3 T garlic powder
1/2 c. scallion, chopped

Combine all ingredients except fennel seeds and scallions in a blender. Blend until smooth, then stir in fennel and scallions.

Pierce the pork shoulder with the fork all over. Place pork in a large stainless steel bowl, add marinade and turn pork to evenly coat. Marinate for 24 hours in the refrigerator. Preheat oven to 425 F. Remove pork from marinade and place in a large non-reactive baking pan (enameled cast iron dutch ovens work great) large enough to easily contain the whole roast. Roast at 425 until roast is well caramelized, about 2 hours or so. If roast starts to get too dark, tent with a sheet of aluminum foil. Once internal temp of roast has reached 160 degrees F, lower oven temp to 200 F, cover roast with tinfoil if you haven’t, and continue to roast for 8-10 hours longer or until pork shreds easily with fork. Shred meat with a little of the roasting juices or present whole roast table side.

Featured Beer Pairing:
Fulton Sweet Child of Vine IPA

Serving suggestions:

Bibb Lettuce leaves
Kim Chi
Steamed Short Grain Rice
Sweet and Hot Cucumbers (Recipe below)
Chopped Scallions
Fried Garlic (Recipe below)

Sweet and Hot Cucumbers

2-3 medium cucumbers, washed, sliced very thin
8 fresno chiles, seeded, sliced very thin
1 c. Water
1 c. Rice Wine Vinegar
2/3 c. White Sugar

Toss sliced cucumbers with 2 T salt and place in colander to drain for 2 hours. Place cucumber and chile slices in desired storage vessel. Whisk together water, sugar, and vinegar. Pour mixture over cucumbers and chiles. Marinate at least 12 hours before serving.

Fried Garlic

2 c. Olive Oil
1 c. garlic, sliced thin

Using a mandolin slicer, slice peeled garlic into thin slices (1/16th inch). Combine garlic and oil in sauce pot. Over medium heat, bring oil and garlic up to a simmer and allow to cook until garlic is lightly golden. Remove pot from heat immediately and allow mixture to cool. Reserve until ready to serve.

Optional Dessert:

Summer Stone Fruit Crisp

1 pound ripe peaches
1 pound ripe plums
1/4 c. Sugar
1 T + 1 t. Cornstarch
1 vanilla bean – halved and scraped
3/4 cup rolled oats
3/4 cup AP Flour
1/2 cup sugar
1/3 cup + 2 T butter, melted
1/3 cup buttermilk
pinch of salt

Grease 1 – 8 x 8 baking dish.
Preheat the oven to 400F degrees.
Half peaches and plums, remove pit. Cut into large dice.

In a separate small bowl whisk together the 1/4 cup sugar and cornstarch. Sprinkle over fruit along with vanilla pod scrapings. Transfer fruit to baking dish.

To make the topping combine the oats, flour, and sugar together in a bowl. Stir in the butter, then buttermilk. Continue to mix until mixture resembles a crumbly dough. Evenly distribute crumble over fruit mixture.

Bake for 20-30 minutes. Make sure to rotate halfway through cooking time to ensure even cooking. Crisp is ready when topping is golden and bubbling.

Allow to cool and serve with fresh whipped cream or vanilla ice cream.

What is Dinner on the Farm?

Dinner on the Farm is an unparalleled event curated by Monica Walch. Ms. Walch was raised on an organic farm in Southern Minnesota and her truest wish is to share this delight with you. This summer and fall, she and her team of chefs and farmers request the pleasure of your company for this very special series. Each farm event is a unique experience, pairing a local chef with a farmer, a local beer crafter, and a stunning vista.

Dinner on the Farm gives you a farm for the day. Begin the adventure by reveling in a walking tour of the exquisite setting with the farmers themselves. You will see first-hand how passionate our local growers are about pure cultivation and connectedness with the earth. Get your hands dirty if you want to, or simply take in the astonishing landscape.

Dinner on the Farm develops relationships with micro-brewers from the midwest so that you can partake in handcrafted beer while engaging with the chef. Watch as they create a mouthwatering feast using foods grown mere steps from where you sit. As the light begins to dim in the sky above, with the splendor of sunset painting the clouds, live musicians will entertain you by the firelight.

Our summers are precious. If living well is your goal, you will make this a tradition every year. Dinner on the Farm truly is one of life’s great pleasures.

“We were at a Dinner on the Farm last night. Fabulous food, great entertainment. The firefly show after the sun went down was amazing, it was like an orchestra of tiny lights.

2012 Dinner on the Farm Calendar
Aug 05 // Tyge Nelson at Dave’s BrewFarm
Aug 12 // Matt Sprague at Hidden Stream Farm
Aug 19 // Joe Hatch-Surisook at Big River Farms
Aug 26 // Ben Jacoby at Laughing Loon Farm
Sep 09 // Nathan Berg at Castle Rock Creamery
Sep 23 // Marshall Paulsen at Riverbend Farm





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