1. Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned. 2. Rinse pork under warm running water, scraping off any charred areas with a knife. 3. Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes. 4. Remove pork and reserve broth. 5. Allow the pork to cool, then slice into ½" thick, 2" x 2" squares. 6. Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil. 7. Lay the pork pieces in this sauce and cook, covered, for about 1½ hours over low heat. 8. If during this time the pan seems dry, add a little of the reserved pork stock. 9. As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce. 10. When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy. ---------------------------------------------------------------------------
Nutrition
Ingredients
