This household is no stranger to the amazing pork shoulder. I’d venture to say it’s our favorite cut of meat, but even if it weren’t this dish would blow our minds. It’s so good (no surprise, given that the fatty meat is paired with a healthy dose of sugar and salt).

The shoulder gets a dry-brine before roasting, but the genius, drool-inducing move is the extra dose of salt and brown sugar that gets added to the meat just before serving. Popped into a hot oven, the sugar caramelizes and mixes with the hot pork fat. And it’s just fantastic.

I made both the ginger-scallion sauce and ssam sauce to accompany the pork, which we ate wrapped in lettuce leaves. You know, to keep it healthy.

The ssam sauce includes another favorite ingredient, kochujang (Korean chili paste), which I could literally eat straight out of the tub with a spoon.

• Momofuku Bo Ssam (New York Times)