This is a very simple and very simple dish.
I got a block of pork butt (shoulder) meat and marinated it with my homemade shio-koji (if you don't have shio-koji, you can season it simply with salt, although the depth of flavor will be different) for overnight.
The marinated pork was combined with sake, water, Tokyo negi (green onion), garlic, ginger, and black peppercorns in my classic-style donabe, "Hakeme". And, it was simmered for 1 hour and rested for another hour.
(Additional note) For up to 2 pounds of meat, soup & stew donabe, "Miso-shiru Nabe", would be a perfect-size donabe and can give even slower cooling down time.
Juicy pork was simply sliced and served with sauce (made from the reserved cooking liquid, sake, sugar, and soy sauce) and condiments. Righteous! Shio-koji makes the pork taste even deeper and more tender.
The next day, I reheated the leftover pork in the oven and cut into cubes to serve. With the marinated "aji-tama" boiled eggs, the pork tasted really nice, too.
I posted the full recipe on toiro's website, so please check it out.
Also, the cooking broth tastes really gorgeous. You can serve it as a soup on the side, or use it to cook rice, stew, etc.
Happy donabe life.
