Slow Braised Japanese Chashu Pork

• Meat

  • 2 lbs Pork shoulder

• Produce

  • 6 cloves Garlic
  • 1 2 inch piece Ginger
  • 4 Green onions
  • 2 Shallots, small

• Condiments

  • 1 cup Mirin
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/4 cup Sugar

• Beer, Wine & Liquor

  • 1 cup Sake

Found on iamafoodblog.com

Directions

• Preheat the oven to 250°F.
• Place all of the ingredients in a large, heavy-bottomed, oven safe cocotte and bring to a gentle boil over medium heat. When the mix comes to boil, cover with the lid and place in the oven and cook for minimum 4 hours, up to 6, flipping pork occasionally. The pork should be super tender.
• Remove the pork from the sauce and, gently slice. Serve atop rice with sliced green onions, or use as a topping for ramen, or in steamed buns. Reserve the liquid to use as sauce over noodles or rice, if desired.
• Note: You can either cut the pork shoulder into smaller pieces or leave it whole. I tend to cut it if I’m planning on serving it in buns or on noodles.