Bo ssam on a Monday night

One of the greatest things about working from home is the level of flexibility I have, plus the extra time I have to do things that is *not* spent on commuting. When I’m working from home, it’s easy for me to take breaks by stretching my body out, doing wrist/elbow exercises with small weights to keep my mild carpal/cubital tunnel in check, and even do meal prep for dinner. This Monday, I had only a couple meetings in the early afternoon, so before I started my work day, I popped a six-pound pork shoulder into the oven at 300 F to slow roast for the next six hours. It would be ready just in time for dinner after I’d bring Pookster home from school. I’d periodically take a peek in the oven to see how it was doing, but other than that, it was pretty hands off, as the oven does all the work: that’s the beauty of “low and slow” with the oven or the Instant Pot, my most preferred ways of preparing weeknight meals.

Yesterday, I had already brined the pork shoulder, plus prepared two sauces: one ginger scallion sauce, and one ssam sauce (a mix of dwenjang, gochuchang, oil, vinegar, and honey). So once the bo ssam was ready, I just had to let it rest and cool, cut it, and then wash lettuce leaves to wrap.

Now, we have pork and sauces to eat the rest of the week. It’s a pretty good homemade meal week for us.

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