Just got a chunk of pork butt (shoulder), so I covered the meat in my shio-koji and let it marinade in refrigerator for 2 days.
With this meat, I decided to steam in my wonderful Donabe Steamer, "Mushi Nabe". I first boiled the water in the donabe and arranged green onion and sliced shiitake mushrooms in a grate. Pork butt was put on top of them, then covered and steamed over medium-low heat for 30 minutes (insert a skewer and if a clear juice comes out, it's ready).
Pork was taken out and wrapped in a foil. After letting it rest for about 10 minutes, the meat was sliced to serve with some sliced scallion and lettuce to wrap the meat.
Gorgeous dish! Shio-koji not only developed the umami flavor of the meat, but also tenderized it remarkably. Just gorgeous.
I have a similar (Bo Ssam style steamed pork belly) dish recipe on toiro's website. So, please check it out also.
Happy donabe life.
