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Source of Recipe


Chef Steve Yamada , Owner and Chef of Restaurant Kariyushi , Hawaii


List of Ingredients




3-4 pounds pork shoulder
1 cup pork stock or combination of pork and chicken stock
1 cup bonito stock
1 cup soy sauce
A finger-sized chunk of ginger, sliced
1 cup sugar
1 cup awamori (Okinawan distilled rice spirit)
½ cup mirin


Recipe



Place pork in a saucepan with water to cover. Bring to a boil and cook for 30 to 40 minutes. Remove pork from water, cool and slice into 1½-inch squares.

Combine pork and bonito stock in saucepan. Add ½ cup soy sauce and bring to a boil. Place pork and ginger slices in sauce and simmer, covered, for 1½ hours over low heat. Add the remaining soy sauce, sugar and awamori. Continue to cook until pork becomes tender. As pork tenderizes, add mirin and cook for a half-hour uncovered until pork is very tender.