Rafute Seasoned Pork Chunks #2

Mrs. Yasuko Takamine

• 2 lb. shoulder pork
• 2 lb. belly pork
• 1 cup pork stock
• 1 cup dashi stock
• 1 cup shoyu
• ¾ cup sugar
• ½ cup whiskey or sake
• ½ cup mirin

Singe skin of pork. Rinse pork under warm running water, scraping off any charred areas with knife. Boil pork for 40 minutes and cut into 1½ inch squares.

Combine stock in pot and bring to a rapid boil. Add pork, sugar, sake and mirin and boil for 15 minutes. Add ½ cup shoyu. Continue cooking for 1 hour on medium heat. Add remaining ½ cup shoyu and simmer uncovered for 1½ hours or until liquid coats pork.