Rafute Seasoned Pork Chunks #3

Mrs. Elinore Fujii, Instructor, Kapiolani Community College Food Service Education

• 3-4 lbs. pork butt
• 2 cloves garlic, crushed
• 1 thumb-size ginger root, crushed
• 1 cup pork stock
• 2 Tbsp. mirin
• 1 cup shoyu
• 1 cup sake or whiskey (½ and ½)
• ½ cup sugar

Cover and boil pork for 40 minutes. Cool and slice into 1½ inch squares. Combine stock, shoyu, and sake in a heavy skillet and bring to a boil. Lay pork in sauce and cook for 1½ hours over low heat. Add sugar and mirin. Continue cooking for ½ hour without cover turning pieces to glaze until pork is tender. Pork cooked in this fashion can be kept refrigerated for weeks. When warming up pork, use sake, wine, or pork stock and add variety of vegetables and tofu to extend dish.