Recipe Number: 1097695471
Contributor: Lee Laquihon
3-4 lbs Pork butt
2 cloves Garlic, crushed
1 thumb size Ginger root, crushed
1 C Pork stock
2 Tbsp Mirin
1 C Shoyu
1 C Sake or whiskey (1/2 and 1/2)
1/2 C Sugar
Cooking Instructions
Cover and boil pork 40 minutes. Cool and slice into 1 1/2 inch squares. Combine stock, garlic, ginger, shoyu and sake in a heavy skillet and bring to boil. Lay pork in sauce and cook for 1 1/2 hours over low heat. Add sugar and mirin. Continue cooking for 1/2 hour without cover turning pieces to glaze until pork is tender. Pork cooked in this fashion can be kept refrigerated for weeks. When warming up pork, use sake, wine, or pork stock and add variety of vegetables and tofu to extend dish. Serves 16