I have never made or tasted David Chang's Pork Bo Ssam but the recipe has been on my radar for quite a while. I want to try it for a dinner party next week. The guest of honor is a mussel fiend and a chocolate fanatic so I need to do an appetizer of something with mussels and something with chocolate for dessert.
The main comes with rice and lettuce plus sauces, kim chi and oysters for wrapping so I assume no other sides are needed. Not haven't tasted the pork (which I assume is sweet and slightly spicy) I am trying to decide if I should do a Thai style mussel dish (curry, cocoanut milk, lemon grass, ginger, shallots etc) or a more traditional meuniere.
I don't know how chocolate will work with all of this. Maybe a chocolate terrine with some kind of fruity sauce?