Prep 10 mins
Cook 2 hrs 15 mins
Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
- 1 1⁄2-2 lbs boneless pork loin roast
- 1 1⁄2 tablespoons vegetable oil
- 1 1⁄2 cups water
- 1⁄4 cup soy sauce
- 1⁄3 cup sake
- 5 -6 slices peeled fresh ginger (each about 1 X 2 X 1/4 inches)
- 2 -3 leeks (green and white parts) or 5 -6 scallions, cut into 2-inch lengths (green and white parts)
- 1⁄2 teaspoon salt
- 3 whole black peppercorns
- In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
- Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.