This cookie resembles a delicious cake. It is very delicious and not overly sweet.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ¾ cup white (shiro) miso
Instructions
- Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
- Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 12 g |
| Sodium | 1166 mg |
| Sugars | 7 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I ALWAYS use the original recipe first. Good, but next time I will add onions and much more garlic. I also recommend using low salt soy sauce and add your own salt.
Soooo good! First time I followed recipe and it came out unbelievably good. Meat just falls completely apart, that’s how tender it is. My chunk of meat had good amount of fat which I took off after cooking and will be using it as nice soup broth
Soooo good! First time I followed recipe and it came out unbelievably good. Meat just falls completely apart, that’s how tender it is. My chunk of meat had good amount of fat which I took off after cooking and will be using it as nice soup broth
Everyone in my family is a fan, including the under-5 crowd. I like adding a roughly chopped head of cabbage or two about half way through cooking.
Very good! Sautéed pork then aromatics in Instant Pot, added rest of ingredients, stirred to combine, added pork back, cooked 55
I made this in the Instant Pot and it turned out great. I used the sauté function the brown the meat in batches, then followed the rest of the steps. I set it to high pressure for 50 minutes with a quick release after about 5 minutes rest. The tenderness was perfect. Next time I’ll thicken then sauce a bit before serving, but otherwise it was perfect.
Delicious! Recipe is a keeper. Will definitely make again.
Great flavor and melts in your mouth!
i did it but i added alot of spice to the miso soup and it was soo good
Made this in a slow cooker. Will not add oil for slow cooker next time. Used “red” miso (more like dark brown) for no other reason than I had some already. However, it did add good color to this dish. Also added minced garlic and ginger an hour before it’s completed cook time to max out its flavor. Cooked for 6 hours. Took it to a potluck dinner and got LOTS of compliments and was completely gone in no time. Definitely my new go-to recipe for any occasion. Thank you for sharing this recipe.
Fantastic! I followed the recipe exactly but used a slow cooker for 5 hours. Perfection! Delicious! Easy!
Sorry but I found this to be very bland. The flavor didn’t permeate the meat, which came out very dry, though tender to the point of falling apart.
I had to use a different type of miso out of necessity and made it in a crock pot, but regardless it came out fantastic!!! New favorite!
its great when i first made this I used brown rice miso and loved the taste with dark misos i’m making it today with miso masters barley miso
Perfect in the Instant Pot! (80 minutes at High pressure with Natural Release.) Instead of cutting in 2″ slices, I made full-thickness cuts with a long knife throughout the roast. Browned in toasted sesame oil, doubled the fresh ginger, added lemongrass and kaffir lime and 1/2 cup shao xing cooking wine, reduced water to 1/2 cup, and used low-sodium soy sauce. Served with rice and steamed Asian veggies the first night. 2nd night, shredded the leftover pork and tossed with leftover pan sauce and soba noodles, with Asian slaw on the side.
Delicious. Followed the recipe exactly and found that all of the flavors blended well – no one ingredient overpowering the others.
this is v delicious. my family eat all the meat. yes, a bit salty..I cut down miso n soy sauce. but the sauce, omg.. I have to keep it. lazy day just cook noodles or rice, stir in the sauce, walah, another meal. ??
I made this with a little extra water after reading the other reviews and this was delicious! I will make it again for sure. Easy and yummy!
This turned out quite well. I added an onion as others did and left the lid of the slow cooker open for about 1 1/2 hours to thicken up the sauce and give the pork crispy edges. Really good over rice!
Made this for dinner last night and it was excellent! I used pork tenderloins instead of a roast. Cut them in half and seared the halves all over. Then continued with the recipe. Needed another cup of water to cover them. Only needed 2:15 hours to be ready. Sauce was excellent over sticky rice with book choy. Definitely a keeper!
Very good but a bit salty. Added extra garlic and ginger, plus zest and juice of one lime. Great over rice but you have to skim the fat then simmer a bit to reduce sauce (I had to add more liquid to cover 5 lbs of meat) . will make it again.