Boston Butt

• 2 lbs. Boston Pork Butt
• 10 stalks green onion, cut into 1″ pcs.
• 2 cups dried fungus
• 2 stalks celery, cut 1″ cube

Seasoning:

• 1 piece crushed ginger (1″)
• 2 tbsp. wine
• 3 tbsp. shoyu
• 1 clove crushed garlic
• 2 tbsp. salt
• ¼ tsp. ajinomoto

Mix seasoning together and rub on pork. Let stand for a few minutes. Heat pan with oil. Brown on all sides and add left over seasoning with soup stock. Simmer for 40 minutes. Turn over and simmer for another 40 minutes. Add dried fungus, green onion and celery the last five minutes. Cut meat into ½ inch slices. Lay dried fungus on platter and arrange pork on it. Add cornstarch to gravy to make it thick and pour over the pork. If there is no soup stock available, water will do.