SERVES: 6

1-1/2 lb. belly pork

1-1/2 lb. shoulder pork

SEASONINGS:

1 cup pork stock

2 cups dashi (water plus 1/2 tsp. hondashi)

1/2 cup awamori (any liquor may be substituted: bourbon, sake or dry wine)

1/2 cup miso

1/4 cup mirin

1/4 cup brown sugar

Boil whole pork for 30 minutes, cool, and cut in large squares (2-1/2 inch). Put pork stock and seasonings in a pot and cook pork with high heat to a rapid boil. Lower heat and simmer for 1-1/2 hours. In this pork-miso dish, blanched vegetables can be added to give color when serving. Since miso has a tendency to scorch, care should be taken to prevent scorching.