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Rafute (Okinawan Shoyu Pork)

1 cup soy sauce
1 cup awamori or sake
1/2 cup turbinado sugar
1/2 cup mirin
3-4 lb. boneless pork shoulder
1 Tbsp. vegetable oil
2 cloves garlic, sliced

Combine soy sauce, awamori, sugar and mirin in a small bowl; set aside. Slice pork shoulder in half lengthwise to make two pieces 2 inches thick. Heat oil in a large, heavy pot over medium-high heat. Sear pork until well-browned. Drain excess oil. Reduce heat and add enough soy sauce mixture to cover half the thickness of the pork. (You may not need all the sauce, depending on the size of your pot.) Sprinkle with garlic. Cover and simmer 1 hour, turning each piece over halfway through cooking time. To serve, slice about 1/4-inch thick. Serve with ketchup mixed with liquid hot pepper sauce, if desired. Makes about 20 servings.

Per (3 oz.) serving: (approximate; assumes 1/3 of soy sauce mixture is consumed): Calories 170, protein 18 g., carbohydrates 9 g., total fat 7 g., saturated fat 2 g., cholesterol 61 mg., sodium 366 mg., fiber 0 g., Weight Watchers POINTS value: 4.

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