Steps

1. Pierce the pork shoulder block (approx. 400g) all over with a fork.
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2. In a plastic bag, combine sugar (150g) and salt (1 tbsp). Knead until the sugar and salt are completely dissolved. (This is the key!) The moisturizing effect of the sugar will make the meat moist and tender.
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3. Add soy sauce (100cc), grated ginger (1 tsp), grated garlic (1 tsp), and whiskey (1 tbsp) to the bag with the dissolved sugar and salt. Knead to combine. (This is the key!) The aroma of the whiskey pairs perfectly with the soy sauce.
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4. Remove air from the bag, seal, and refrigerate for at least 3 hours. You can also refrigerate for a whole day if time permits.
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5. Salt the cucumber (1), rinse, trim the ends, and cut into 5cm long julienned strips.
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6. Thinly slice the leek (1) diagonally (sasagaki style).
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7. Soak the cut cucumber and leek in water, mix well, and keep them crisp. (This is the key!) Mixing in water helps to evenly distribute the vegetables.
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8. Remove the pork from the refrigerator about 1 hour before cooking and bring it to room temperature.
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9. Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade.
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10. Heat vegetable oil (1 tbsp) in a frying pan over low heat. Place the pork in the pan. (This is the key!) Do not start on high heat; cooking slowly over low heat prevents the inside from being undercooked.
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11. Cook slowly for about 15 minutes until evenly browned. Wipe away any excess oil or burnt bits that accumulate.
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12. Turn off the heat, cover the pan, and let it rest for about 15 minutes.
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13. Pour the reserved marinade into the frying pan. Simmer over low to medium heat.
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14. Once the sauce has thickened and is forming a mousse-like foam, turn off the heat, cover, and let it cool completely.
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15. While the braised pork is resting, combine sesame oil (1 tbsp), vinegar (2 tsp), salt (approx. 2 pinches), sugar (approx. 2 pinches), ichimi togarashi (a little), and white sesame seeds (a little) in a bowl.
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16. Drain the cucumber and leek, then toss them with the prepared dressing. (This is the key!) Tossing just before serving keeps the vegetables crunchy.
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17. Slice the cooled braised pork into bite-sized pieces and arrange them on a plate.
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18. Pour the thickened sauce over the pork. Drizzle with honey (to taste) and sprinkle with black pepper (to taste). Serve with Japanese mustard (karashi) (to taste) on the side. (This is the key!) The finishing touches of honey and black pepper add a flavorful accent.
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