Rafute Cooked Pork Slices #4

Mrs. Irene Kanetake

• 2½ lb. pork (shoulder, picnic, or belly)

Sauce:

• 1 cup sugar
• 1 cup shoyu
• 2 cups awamori or bourbon, okolehao, or Scotch

Singe skin of pork. Scrape charred areas and wash with hot water. Boil whole for 40 minutes. Cool pork, and cut into 1½ inch chunks. In a pot, put sauce items. Bring to a boil, put in pork, and cook for 2 hours with low heat.