Miso Braised Pork

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon canola oil
• 5 pounds pork butt (shoulder roast) cut into 2-inch slices
• 2 tablespoons minced garlic
• 1 teaspoon minced ginger
• 2 cups water, more if needed
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 3/4 cup white (shiro) miso

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the canola oil in a large Dutch oven over medium-high heat. Pat the pork slices dry and sear them in batches until browned on both sides, about 4 minutes per batch. Set the pork aside.

2. Lower the heat to medium. Add the minced garlic and minced ginger to the pot and stir for about 1 minute until fragrant.

3. In a bowl, whisk the water, soy sauce, brown sugar and white miso until the sugar and miso dissolve. Pour the mixture into the pot and stir, scraping up any browned bits.

4. Return the pork and any juices to the pot, arranging the slices in a single layer. Bring the liquid to a gentle simmer on the stovetop, about 5 minutes.

5. Cover the pot and transfer it to a 325°F (163°C) oven. Braise for about 3 hours, turning the pork once halfway through and adding a little water if the liquid gets too low, until the pork is fork-tender and reaches at least 145°F (63°C) in the thickest part.

6. Let the pork rest for 3 minutes. Skim the fat from the sauce, simmer it uncovered for about 10 minutes until slightly thickened, then spoon it over the pork to serve.