I braised the last piece, pork shoulder, of meat that I brought home from the butchering class. I followed David Chang’s recipe; the dish is called Bo Ssam. The meat actually became smaller after 6 hours of braising. The fat was cooked down and left the meat lean but still juicy. The dinner party was successful; Melanie also made some delicious summer rolls, pickled cucumbers, and spinach salad as side dishes. We also had some amazing wine and beer. Work hard…and party hard. Here are the party pictures for indulgence:

Braised pork shoulder.

Melanie’s pickled cucumber and spinach salad, great side dishes when eating a lot of meat.

Summer rolls, so fresh and healthy.

Putting together Bo Ssam; using a piece of Boston lettuce to wrap around pork shoulder, kimchee, and ssam jang, a Korean bean paste.