rafute
shoyu pork
Recipe by Chef Steve Yamada
Owner and Chef of Restaurant Kariyushi
Ingredients:
3-4 pounds pork shoulder
1 cup pork stock or combination of pork and chicken stock
1 cup bonito stock
1 cup soy sauce
anma’s kitchen
rafute
shoyu pork
Recipe by Chef Steve Yamada
Owner and Chef of Restaurant Kariyushi
1436 Young Street, Honolulu Hawaii
For reservations, call (808) 942-1137
Ingredients:
3-4 pounds pork shoulder
1 cup pork stock or combination of pork and chicken stock
1 cup bonito stock
1 cup soy sauce
A finger-sized chunk of ginger, sliced
1 cup sugar
1 cup awamori (Okinawan distilled rice spirit)
½ cup mirin
Place pork in a saucepan with water to cover. Bring to a boil and cook for 30 to 40 minutes. Remove pork from water, cool and slice into 1½-inch squares.
Combine pork and bonito stock in saucepan. Add ½ cup soy sauce and bring to a boil. Place pork and ginger slices in sauce and simmer, covered, for 1½ hours over low heat. Add the remaining soy sauce, sugar and awamori. Continue to cook until pork becomes tender. As pork tenderizes, add mirin and cook for a half-hour uncovered until pork is very tender.