This pork ssam may very well be the best meal I’ve ever made.
Easy too, you just need to set aside 12 hours (only 6 of which you even need to be awake for).
Chang might be a culinary great but I prefer myself as chef. I won’t get all dicky about taking photos of the food and the cost was a fraction of what I’d spend in the restaurant.
Thanks to Mike for the special sauce ingredients and buns.