Cut the pork shoulder into bite size pieces and pat dry with paper towels.
Heat the oil in a dutch oven or large saute pan over medium-high heat.
Sear the pork, in batches, until the pork pieces are well browned, adding extra oil if needed.
Transfer all the seared pork to the slow cooker and set aside.
Keep your or pan at medium-high heat and add the onion, garlic, and ginger. Cook for about 1 minute then pour in the water, sake, and mirin, scraping the bottom of the pan with a wooden spoon to release any stuck on bits.
Stir the miso and red pepper flakes into the pan and bring to a boil.
Pour the contents of the pan into the slow cooker over the pork.
Cook on LOW for about 8 hours or until pork is tender.
RICE (START ABOUT 30 MINUTES BEFORE PORK IS DONE):
Stir the rice and water together in a medium-size saucepan then bring to a slight boil over medium-high heat.
Place the lid on the pan then reduce the heat to low and cook for 10 minutes, Do Not Remove the Lid!
Turn off the heat and let rest for 20 minutes, Keeping the Lid On!
After the rice has rested 20 minutes you can remove the lid and fluff the rice with a fork.
SERVING:
Season the pork with salt & pepper to taste then transfer to a serving bowl and sprinkle green onion on top.
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