I wanted to make a pork stew, but with a Japanese twist, so I went to one of my favorite books, Japanese Cooking A Simple Art by Shizuo Tsuji. There aren't a lot of pork recipes in the book, but I did find something called Nagasaki-style Braised Pork. The recipe called for all sorts of things like bean curd lees and bacon and required two days of cooking. Not going to happen. So I just simplified it by using the basic simmering stock and throwing in whatever vegetables I had.
Braised Pork
About a pound of cut up chunks of pork shoulder (or butt as it's sometimes called)
About 4 small red potatoes cut into chunks
2-3 carrots peeled and cut into chunks
24 pearl onions, peeled
simmering liquid
3 1/2 cups dashi (I just put half a small packet of powdered dashi with 3 1/2 cups of water)
1 cup sake (I used the mei kuei lu chiew because I didn't have sake)
2 tablespoons of mirin (can be skipped)
6 tablespoons of soy sauce
5 tablespoons of sugar
Put the pork into a casserole pot and add the simmering liquid. Let it come to a boil. Skim impurities. Then add the rest of the ingredients and simmer for about 45 minutes.
Recipe adapted from Japanese Cooking A Simple Art.
It was totally addictive.
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