Holiday flavors with the Lovely Lisa

Step 1: Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

Step 2: When you’re ready to cook, heat the oven to 300. Remove pork from the refrigerator, brush the excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

Step 3: Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. mix well and taste, adding salt if needed. 

Step 4: Make the ssam sauce. in a medium bowl, combine the chili pastes with the vinegar and oil, and mix well. 

Step 5: Prepare rice, and wash lettuce. Put kimchi and sauces in serving bowls. 

Step 6: When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. in a asmall bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments. 

In a small bowl, combine the shallot oil, strained yogurt, and chopped herbs. Stir gently to combine.

To serve, spread the yogurt mixture across the bottom of a medium-sized serving platter. Top with roasted carrots. Garnish with a squeeze of lemon juice, flaked  sea salt and an additional pinch of Aleppo pepper, if desired. Serve with crusty bread.

Pair with: 2021 Nadi Riesling