Cut pork into 1 1/2-inch-long strips.

Make shallow cuts on surface of konnyaku; cut into 1-inch cubes and boil.

Cut bean curd into 1 1/4- to 1 1/2-inch cubes.

Heat salad oil thoroughly in pan and stir-fry pork until color changes. Add konnyaku and stir-fry further. Add stock and cover. When boiled, add bean curd.

Add mirin, sugar, sake and soy sauce to pork mixture and dissolve miso in mixture. Braise until flavored.

Serve with Japanese mustard mixed with water, if desired.

This recipe yields 4 servings.