Rafute (Okinawan Glazed Pork)

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   ["Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.", "Rinse pork under warm running water, scraping off any charred areas with a knife.", "Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.", "Remove pork and reserve broth.", "Allow the pork to cool, then slice into 1/2"" thick, 2"" x 2"" squares.", "Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.", "Lay the pork pieces in this sauce and cook, covered, for about 11/2 hours over low heat.", "If during this time the pan seems dry, add a little of the reserved pork stock.", "As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.", "When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy."]

* Per serving · 4 servings · Values may vary.

No additional tips available.