Koji-Brined Pork Shoulder

Step 1

To brine pork: Combine water, shio koji (or miso), brown sugar, salt, garlic, bay leaves and peppercorns in a large pot. Bring to a simmer. Cook until the sugar and salt dissolve. Transfer to a large bowl and add ice. When the ice is melted, add pork. Refrigerate for 24 to 36 hours.

Step 2

Remove the pork from the brine (discard brine) and let stand at room temperature for 30 minutes.

Step 3

Preheat oven to 250 degrees F. Pat the pork dry.

Step 4

To braise pork: Heat oil in a large pot over medium-high heat. Add half the pork and cook until browned on all sides, about 5 minutes. Transfer to a clean plate. Repeat with the remaining pork. Add onion and water to the pot and cook, scraping up any browned bits, until softened, about 5 minutes. Stir in broth, tomatoes, wine and honey; bring to a simmer. Return the pork to the pot. Cover and bake until the pork is fork-tender, 2 to 3 hours.

Step 5

Transfer the pork and vegetables to a serving dish and tent with foil to keep warm. Skim fat from the cooking liquid. Bring to a simmer over medium-high heat. Cook until the sauce is reduced by half, 10 to 15 minutes.

Step 6

Spoon the sauce over the pork and vegetables and sprinkle with parsley, if desired.