Adapted from Chef David Chang of Momofuku's recipe, originally printed in the New York Times
Place the pork in a large, shallow bowl. Mix the white sugar and ½ cup of the 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.
When you’re ready to cook, heat oven to 300°F. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook, basting hourly with pan juices, until it collapses and yields easily to the tines of a fork, about 6 hours. (It took about 8 hours to cook 16 lb of boneless pork.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Combine all ingredients in a large bowl. Mix well and taste, adding salt if needed.
In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Prepare rice, wash lettuce and perilla. Put kimchi and sauces into serving bowls.
Preheat oven to 500°F (we found we had to set it to broil). In a small 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. (The sugar should “foam” when it is ready.) Serve hot, with the accompaniments.
Prep Time: 360 Minutes
Cooking Time: 360 Minutes
Total Time: 720 Minutes