My friend and I were aiming to attempt to make David Chang's Bo Ssam at home, when we realized that neither of us has an oven that is up to the task (we have dinky NYC-apartment ovens with problems). Does anyone think it's possible to do it in a dutch oven on a stove or has anyone had a successful experience? We might try using the oven to create the crisp crust at the end, but we didn't want to risk ruining a huge hunk of meat during the long roasting period.

Any advice would be greatly appreciated! Thanks :)