Yield: 12 Servings
|5 pounds||Pork butt|
|1||Piece ginger root; crushed|
|2||Cloves garlic; crushed|
Mix miso, sugar and shoyu well in a large pot. Add ginger and garlic.
Place pork in the pot and simmer for 2-½ to 3 hours until done and well soaked. Slice and serve hot.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .