Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Pork butt |
| 1 \N | Piece ginger root; crushed |
| 2 \N | Cloves garlic; crushed |
| ¾ cup | Miso |
| ½ cup | Sugar |
| ¾ cup | Shoyu |
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, .