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.