Okinawan Miso Shoyu Pork by Rick Agan

Cooked in a 6 qt Instant Pot
My go to, Can make this blind- folded, easy Peary recipe. There's is NO WAY. To mess this up LOL

8 to 10 lb Pork shoulder/butt (trim fat, 2" cubes)

1 cup Shoyu (soy sauce)

1 cup water

1 cup granulated sugar

1 sweet onion, chopped

2 to 3 tsp minced garlic

4 to 5 slivers of ginger

3 to 4 tsp of Cooking Mirin (Japanese sweet cooking seasoning, could sub sake)

3 to 4 tbsp of Miso Paste (soybean paste)

Mix all ingredients (aside from pork) in separate bowl

Whisk to break up miso paste

Pour in IP and hit saute (I do this step to pre-heat liquid and reduce overall cooking time...if it starts boiling, just turn off).

Trim excess fat and cube pork.

Place cubed pork in mixture in IP, mix fairly well.

Manual setting on high for 35 min (I reduced this from 45) NPR for 25min.

Serve with hot rice (sauce on rice)

Possible to thicken with cornstarch if you want more gravy like sauce. This recipe will provide soupy sauce.

BOOOOM!

I guess you could sear the shoulder (I don't) prior, cut up into big chunks or whole (I feel more flavor gets into meat when cut up...)

Note that all ingredients are whatevahs, can put more or less, add/subtract

Cover photo by Adrianna Ancheta

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