Prep 10 mins
Cook 3 hrs
Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge.
- If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary.
- Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.
- Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.
- Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.
- This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.