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Ingredients
US|METRIC
8 SERVINGS
- 1 whole pork butt (bone-in, 8 to 10 pounds)
- 1 cup white sugar
- 1 cup kosher salt
- 7 Tbsp. brown sugar
- 2 1/2 cups scallions (thinly sliced, both green and white parts)
- 1/2 cup fresh ginger (peeled, minced)
- 1/4 cup grapeseed oil
- 1 1/2 tsp. soy sauce
- 1 sherry vinegar (scant teaspoon)
- 1/2 tsp. kosher salt (or to taste)
- 2 Tbsp. bean (fermented, and-chili paste, ssamjang, available in many Asian markets, and online)
- 1 Tbsp. chili paste (kochujang, available in many Asian markets, and online)
- 1/2 cup sherry vinegar
- 1/2 cup grapeseed oil
- 1/4 cup kochujang (Korean Chile Paste)
- 5 garlic cloves (minced)
- 2 Tbsp. minced ginger (peeled and)
- 2 green onions (thinly sliced)
- 2 1/2 Tbsp. soy sauce
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. light brown sugar
- 1 Tbsp. honey
- 2 tsp. sesame oil
- butter lettuce (Cups)
- kimchi (Store bought)
- 1 guacamole (recipe Gaby's)
- 1 pico de gallo (recipe Gaby's)
- cooked white rice
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