By Noelle Carter
Los Angeles Times Staff Writer
June 18, 2008
Dear Cari: Here's a variation on the traditional Japanese braised pork dish that won't take days to prepare. Ita-Cho's recipe combines meltingly tender cubes of pork shoulder or butt simmered in a sweet broth of soy sauce, mirin and sake -- with a little fresh ginger and chile powder thrown in for a hint of spice.
Buta kakuniTotal time: 2 hours, 25 minutes
Servings: 2 to 3
Note: Adapted from an Ita-Cho recipe. Ita-Cho serves this with Japanese mustard and steamed Chinese broccoli. Mirin, a sweet cooking wine, is at well-stocked supermarkets.
3 tablespoons soybean oil
1 pound boneless pork shoulder or butt, cut into 2-inch cubes
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 thin slice fresh ginger
1 dried red chile pepper
Pinch dry oregano
1. Heat a medium sauté pan over high heat. Add the soybean oil just until shimmering, then sear the pork on all sides. Remove and set aside the pork.
2. In a medium heavy-bottom pot, combine the pork with the soy sauce, mirin, sake, sugar, ginger, chile and oregano along with 4 cups of water. Bring the contents to a boil, then reduce the heat to a simmer and cook, uncovered, until the pork is fork tender, about 2 hours. Add the water as the liquid reduces to keep the pork just submerged at all times.
3. Serve the pork in a bowl with some of the liquid poured over.
Each serving: 343 calories; 26 grams protein; 8 grams carbohydrates; 0 fiber; 20 grams fat; 6 grams saturated fat; 88 mg. cholesterol; 744 mg. sodium.
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