Miso Pork Roast
This is as simple as it gets. This recipe is full of flavor and is a one pot dish. The original version was made with a whole pork roast, but I shorten the cooking time cutting the toast into pieces. While there are many version of this recipe, this is a favorite of mine often served in steamed buns or in lettuce cups. Have lots of steamed rice ready!
- 4 ½-5 lb. pork butt, cut into 4 pieces
- Salt, white pepper
- Vegetable oil as needed
- 1-inch ginger, peeled, crushed
- 3 cloves garlic, crushed
- 3/4 c. white miso
- ½ c. brown sugar
- 3/4 c. Aloha shoyu
- ¼ c. sake
Generously season pork pieces with salt and pepper. In a large sauce pot; Brown pork pieces in oil. Add ginger, garlic, miso, sugar and shoyu. Bring to a boil. Reduce heat; simmer 1-1 ½ hours until pork is tender. Optional to cook whole pork roast for 2-2 1/2 hours and slice thinly for service.
For service: slice or shred with 2 forks. Pour any remaining sauce over pork. Serve with steamed buns, in lettuce cups or with lots and lots of steamed rice. Serves 4-6.