3 Cup Pork Butt
This take on the classic Taiwanese 3 Cup Chicken probably deserves a name minus the "Butt," but the "Boston Butt" part near the collar is apparently best for this sort of braising because of the high fat content, so I made sure and got that cut. Minus the skin unfortunately because my Whole Foods doesn't have the skin on cuts.
The recipe video doesn't have measurements on the three cup part, but for this 3 pound pork shoulder I used 1/2 cup each of mirin, soy sauce (split half dark and light), and shaoxing rice wine.
Excellent with rice with a side of some quickly blanched greens (gailan here -- my favorite green!)
