This miso-sake-soy seasoned pork can be cooked ahead of time, chilled, and then sliced for use as a ramen topping. Or chopped up and served fresh on a bowl of white rice. Leftovers are delicious mixed into a batch of fried rice with scallions, garlic and minced ginger.
- 2 lb boneless pork shoulder, in two pieces
- 1/3 cup dark miso
- 3/4 cup sake
- 3/4 cup mirin
- 3/4 cup soy sauce*
- 3/4 cup water
- 2 tbsp dark brown sugar
- 3 scallions, each length cut into thirds
- 2 cloves garlic, peeled
- A few good grinds of fresh black pepper
* We often experiment by mixing two or three different soy sauces to make up the 3/4 cup; white shoyu, usukuchi, twice-brewed, etc.
- Preheat oven to 275 F.
- Secure pork shoulder into a log shape with kitchen twine.
- Whisk miso, sake, mirin, soy, water, and sugar in a bowl. Add greens and garlic.
- Add the pork and sauce to a cast iron pot. Turn pork over a couple times to coat.
- Cover pot and put in oven. Roast for 2.5 hours. Turn pork every hour. Serve hot or refrigerate until ready to use.