You read it right, it says pork butt! Other common name for this is Boston Pork Roast/Boston Pork Butt. The funny thing is that this cut is actually from the shoulder of the pig and not the butt. It is a cheap cut but has great marbling and therefore great flavor! To work with this cut, it is important to cut it correctly! You want to cut against the grain aka across the grain or else you will get really tough pieces. This dish is basically all prep work!
Cut up some onions, some ginger, and then cut the pork into chunks. (REMEMBER AGAINST THE GRAIN)
You may be thinking “I don’t see onions in the dish,” but there are!
First sauteed the onions and ginger with some oil (not much is needed because the pork will provide its own). You will leave this on high heat the whole time. After they start browning a little, put in the pork. Allow the pork to cook awhile until none of the pieces are red. After that add soy sauce, brown sugar and some water if you need to cover all the pork. After some time, add in soy sauce paste/oyster sauce to taste.
The benchmark I will use to know when the dish is done… is when all the onions disintegrate. 😀 It is almost impossible to overcook this dish because of the marbling, and you want to cook it until all the liquid is gone. Provided the meat was cut correctly, it should be very tender and delicious!
-Chef BloO