I used low sodium chicken broth for this dish which goes well with the pork shoulder meat. I always purchase pork shoulder/butt with the least fat for stew. The presence of a little marbling fat makes the meat more juicy and succulent after cooking. In total, this dish requires 35 to 40 minutes of cooking with medium heat. The cabbage and carrots were added in the last 15 mins so as to retain a slight crunchiness and yet soft enough to complement the tender cooked meat.
1)Cut the pork meat into chunks, similar to thumb size. Marinate with the Mirin, salt, pepper and sugar. Sprinkle the corn flour all over and mix throroughly. Let sit for 1 hour in the fridge.
2)Peel off the outer green and tough leaves of the cabbage. Position the cabbage with its sides down on the chopping board with the stem part facing to the left/right of your cutting hand. Cut it into half. Lay this half on its cut flat side on the chopping board. Cut & slice vertically from top to bottom into thin piles. Loosen the leaves and wash and soak in cold water.
5)Add in the meat and mix thoroughly. Cover with lid and cook for 10 mins. Pour in the chicken broth and let simmer for 15 mins, stirring occasionally.