Momofuku Bossam Recipe by David Chang from the NYTimes recipes

Name: Momofuku Bossam Recipe by David Chang from the NYTimes recipes
Ingredients: 1 whole bone-in pork butt or picnic ham (8 to 10 pounds); 1 cup white sugar; 1 cup plus 1 tablespoon kosher salt; 7 tablespoons brown sugar; 2½ cups thinly sliced scallions, both green and white parts; ½ cup peeled, minced fresh ginger; ¼ cup neutral oil (like grapeseed); 1½ teaspoons light soy sauce; 1 scant teaspoon sherry vinegar; ½ teaspoon kosher salt, or to taste; 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online); 1 tablespoon chili paste (kochujang, available in many Asian markets, and online); ½ cup sherry vinegar; ½ cup neutral oil (like grapeseed); 2 cups plain white rice, cooked; 3 heads bibb lettuce, leaves separated, washed and dried; 1 dozen or more fresh oysters (optional); kimchi