It may not look like much, but it was probably one of the most beautiful things I have ever cooked. I had no idea pork shoulder would turn out so well. We had it with hoisin (a sweet potato based Chinese condiment) sauce, steamed short grain rice, katsuo furikake and steamed green beans. The pork was melt-in-your-mouth tender. I'm going to use the rich, flavorful sauce it produced to make noodles tomorrow.
Recipe:
1 c water
1/2 c mirin
1/2 c soy sauce
1/4 c sake
1 small clove garlic, pressed
.75 lb. pork shoulder, sliced into chunks
Brown pork pieces in a tasteless oil, such as canola, in your medium-sized dutch oven, turning until browned on all sides. Set the meat aside in a bowl and pour out excess oil (do not scrape the pork cracklings from the bottom of the pan). Replace the meat, and then pour the sauce ingredients over it. The pork chunks should be only just covered by the sauce. Simmer on very low for 2 hours. Do not allow the sauce to boil - it will make the meat tougher and reduce the sauce. Dip pieces in hoisin sauce for an inexpensive, flavorful and rich meat course that pairs well with simply-prepared and healthy side dishes.
To feed four, you will have to double this recipe.
Seriously guys, this is a gem. Write it down!
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