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Fisherman's Wife's Miso Braised Berkshire Pork

Southern end of Kyushu where I am from is not only famous for fresh fish but for Kurobuta, Berkshire pork
Course Main Course
Cuisine Japanese
Keyword japanese, one-pot cooking, pork, stew
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Koshiki Yonemura


  • 2 pounds country rib pork with bones
  • 12 small fingerling potato with skin on
  • 1 medium carrot cut into bite-size
  • 1/2 medium daikon radish cut into bite-size
  • 2-3 inch kelp Japanese seaweed
  • 4 spring green onion white and green parts separated and cut into 1 inch length
  • 1 inch ginger root peeled and halved
  • 2 cups water
  • 1 cup sake Japanese cooking wine
  • 2 tablespoon brown sugar
  • 1/4-1/2 cup yellow or white miso Japanese fermented soybean paste
  • 2 tablespoon mirin Japanese rice wine
  • 1 tablespoon sesame oil


  • In a 3.5 qt or larger pot add two cups of cold water and soak kelp for about one hour.  
  • Scrub potatoes then puncture them with fork. This will help potatoes absorbs more flavor when cooking.  
  • In a medium pot, bring water to boil then cook the pork for about one minute. Drain the water and rinse the pork with cold water.  
  • Gently bring #1 to a simmer, take out the kelp and cut into pieces.  
  • Add pork, sake, ginger, white part of green onions and kelp to #4. Turn the heat low and cover the pot and simmer for 30 minutes.  
  • Add potato and sugar then cook for another 10 minutes.  
  • Add carrots and daikon radish and cook for another 10 minutes.  
  • Once the vegetables are soft, add ¼ cup of miso, mirin and green onions. Now take the cover off and turn the heat to medium and cook for about 5 minutes until liquid thickens a bit. Taste test and add more miso if necessary. Remove ginger piece and drizzle sesame oil. Let it rests for 10 minutes.  Serve hot.