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Buta kakuni

Time 2 hours 25 minutes
Yields Serves 2 to 3
Buta kakuni
1

Heat a medium saute 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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