Tired of cooking the same old roasted chicken? Erwan Heussaff is here to help! His crispy, crackly Bo Ssam — aka Korean pork shoulder — is anything but boring.Do you need help in the kitchen? Tell us on Instagram using the hashtag #tastemademedoit and we just might pick you to be next!Crispy Pork Bo SsamINGREDIENTSFor the Cabbage:1/8 cup Kosher salt1 cup of water1/8 cup sugar1/2 head Napa cabbage (tender yellow leaves)1 1/2 pound slab pork belly (680g), skin-onKosher salt1 egg whiteFor the Pork Marinade3 tablespoons (45ml) doenjang (Korean fermented soybean paste)Baby lettuce leavesFor the Ssamjang:1 tablespoon (15ml) doenjang1 tsp soy sauce1 tablespoon (15ml) gochujang1/2 teaspoon crushed roasted sesame seeds1 medium clove garlic, minced1/8 teaspoon (0.5ml) toasted sesame oilCucumber Slaw8 sliced baby cucumbers1 pinch of salt1 tsp sugar1 apple, sliced1 clove of garlic, grated1 tsp grated ginger1 tsp gochujaru1/8 tsp sesame oil1/2 teaspoon crushed roasted sesame seedsINSTRUCTIONS1. Poke holes on the pork belly or lightly score it. Just enough to reveal the fat. Place some boiling water on the skin and dry off with a paper towel. Season it generously with salt. Leave it uncovered in the fridge for at least 12 hours.2. For the cabbage. Dilute the salt and the sugar in the water. Place in your nappa cabbage and turn every 30mins for at least 2 hours.3. Take your pork out, discard the salt, dry with a paper towel. Flip it over score the meat side and rub in your soy bean paste.4. Place the pork on aluminium foil, on a roasting rack, over a pan and fold up the sides of the foil to cover the meat and leave the skin exposed.5. Beat together 1 egg white, 1 cup of kosher salt and 1 tbsp of white vinegar.6. Brush the skin with some vinegar. Place the salt mixture on the skin of the pork belly, to cover it completely.7. Set your oven to 350 Fahrenheit and cook for 1 hour.8. Mix your cucumber slaw ingredients in a bowl.9. Mix your ssamjang ingredients in another boil.10. Take your pork out from the oven, transfer the drippings into the roasting pan. Place the meat in the pan and back into the oven as high as it goes for 10 to 20minutes.11. Take your cabbage out of the brine shake dry and keep in the fridge.12. Let it rest for 10mins minutes before cutting into it and serving it with the slaw, the ssamjang, some extra sesame oil, the cabbage and some baby lettuce leaves.Subscribe to Erwan's channel: www.youtube.com/erwanheussaffFollow Erwan on Instagram: https://www.instagram.com/erwan_______________________________________________________Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM