Shoyu Pork

Ingredients
Yield: 1 ½ lbs.

  • 2 lbs. Pork butt or belly pork
  • As needed Water
  • 8 oz. Pork cooking Liquid
  • 2 cloves Garlic; crushed
  • 1 oz. Ginger, crushed
  • 3 ½ oz. Shoyu
  • 5 ½ oz. Sake
  • 3 oz. Brown sugar
  • 3 oz. Mirin
Directions
Kapiolani Culinary Innovation Center Transparent

  1. Blanch pork and discard water.
  2. Cover pork with cold water and bring to a simmer for 30 min.
  3. Remove pork and strain liquid. This strained liquid will be used as your pork stock.
  4. Cut Pork into desired pieces.
  5. Combine stock, garlic, ginger, shoyu, sake, brown sugar and mirin in a braiser and bring to a simmer.
  6. Add blanched pork in the braiser and cover. Simmer for 1 hour or until almost tender.
  7. Remove pork
  8. Reduce braising liquid until desired flavor has been reached
  9. Pour sauce over pork and serve hot