Japanese Roast Pork

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Good in and if itself, but I intend to build a collection of homemade ramen noodle soup ingredients, and we like our pork!  I want to replace the high-fat high-salt instant ramen we all like as a snack.


1 1/2 lbs Pork Shoulder with fat, trussed with butcher's twine (Boston Butt)
5 scallions, green part, crushed
4 cloves garlic
1 3-inch piece of ginger, peeled and sliced thin
2 Tbsp vegetable oil
1 1/2 cups water
4 Tbsp shoyu (Japanese light soy sauce, regular soy is OK)
3 Tbsp sake
2 Tbsp confectioner's sugar
Directions
1. Heat the oil in a wok, add the scallions and ginger, and stir fry for less than one minute, add garlic and stir fry for another 20 seconds or so.
2. Add the pork, turning it with a pair of tongs so that very side is well seared Add the water, shoyu, sake, and sugar, mixing well, and bring to a boil.
3. Turn heat to medium-low and let simmer for 20 minutes. At this point, you may want to add more liquid (same ratios) and transfer to a dutch overn or casserole. Cover tightly and set in the oven at 200 degrees and leave as long as you like. At least 4 hours. Be sure to turn the pork occasionally if it is not completely submerged.

Sliced thinly, it can be used for ramen soup.
 




Matriarchy

Member since Sep 2007

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