Pork and Konbu

Mrs. Tsuruko A. Ohye

Serves: 5

• 2 lb. pork
• 3 oz. nishime konbu
• 6 cups pork stock plus water

Sauce:

• ¼ cup shoyu
• 1½ tsp. hondashi
• 1 tsp. mirin

Boil pork whole for 45 minutes. Remove pork, and cut into large chunks (2½ inch x 3 inches). Wash konbu, tie in knots, and cut between knots.

Put pork and konbu in a large pot. Add 6 cups of pork stock and water. Let it come to a boil and keep on boiling over medium heat for an hour. Add sauce items in pot and continue cooking until half of stock has evaporated. Continue cooking gently until most of the water has evaporated. Remove scum and oil while cooking. When almost all the liquid is gone, the meat and konbu should be very tender.

Note: Add more mirin and sugar if you prefer a sweeter taste. A suggestion would be 1 Tbsp. mirin and 1 tsp. sugar in place of 1 tsp. mirin.