Hanchumi (Boiled Pork in Soy Sauce)

Mrs. Chiyeko Takushi

Serves: 6

• 1½ lb. pork (red meat section)
• 2 cups katsuobushi (katsuo shavings)
• ½ cup sugar
• 1 cup shoyu
• 1 cup awamori or liquor
• 1½ inch long ginger (slivered)

Cut pork into ½ inch x 2 inch strips. Place pork and katsuo in heavy skillet and add sugar, shoyu, awamori, and sprinkle ginger. Cook slowly, low heat, for one hour. Cook until liquid is reduced and meat is soft enough to break with hashi.