Japanese Nibuta (Braised Pork)

Pork butt or shoulder roast makes fine, tender nibuta. The meat is simmered in a sweet soy sauce base sauce. Great for main dish or topping for ramen noodle soups.

Ingredients (serves 4):

2 lbs. pork butt or shoulder roast, boneless
2 Tbsp. vegetable oil
3 stalks green onions, cut in halves
4 cloves garlic, lightly crushed
5 slices ginger, 1/8” thick
4 Tbsp. sugar
1 cup sake (rice wine)
1 cup soy sauce
2 cups water

For Hard-Boiled Eggs (optional):

4 eggs

*This recipe was developed for the Multicooker (EL-CAC60). Adjustments may be necessary when using other models.

Prepare the pork. Tie pork with kitchen twine. If the meat is less than 2 inches thick, fold in half then tie the meat to secure for cooking.

Preheat the Multicooker. Place the pot in the main body. Set menu to SAUTÉ/SEAR at 350ºF. Cover with lid, and press START/CANCEL to start.

When the preheating completion beep sounds, approximately 15 minutes later, remove the lid.

Add vegetable oil into the pot, then sear the surface of the pork for about 1 minute per side until the entire surface is browned. Press START/CANCEL to turn heat off.

With the pork still in the pot, add green onions, garlic, ginger, sugar, sake, soy sauce, water to the pot and cover with lid. Press MENU and set to LOW/SLOW COOK at 180ºF. Press TIME SETTING, set 2 hours of cooking time and press START/CANCEL to begin simmering.

While cooking the pork, make the optional hard-boiled eggs in a separate pan. After the hard-boiled eggs are cooked, peel shells and allow to cool. Place eggs in a zipper bag and chill in a refrigerator.

After about 1 hour of simmering the pork, flip the pork and continue to cook. When the end beep sounds, press START/CANCEL to end the setting. Transfer pork to a plate and set aside.

Make the sauce. Set menu to SAUTÉ/SEAR at 350ºF and press START/CANCEL to start. After the sauce reaches a boil, cook for 3 minutes.

Press START/CANCEL to end the setting. Strain sauce and allow to rest for 5 minutes.

Marinade the optional hard-boiled eggs. Pour sauce over the eggs in a zipper bag from step 6. Remove air from the bag and seal. Marinate for 1 hour to overnight in a refrigerator.

Remove twine from pork and cut into uniform slices. Cut the optional eggs in halves. Plate pork and eggs, then drizzle sauce over the pork. Reheat and serve. Enjoy!