Name: Oriental Pork Pot Roast (Butaniku No Maru Ni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 1½ cups water; 1½ tablespoons vegetable oil; 2–3 leeks or 5–6 scallion(s), cut into 2-inch lengths; 3 whole black peppercorns; ½ teaspoon salt; 1½–2 pounds boneless pork loin roast; ⅓ cup saké (rice wine); ¼ cup soy sauce; 5–6 slices fresh, peeled ginger (each approximately 1 × 2 × ¼ inches)

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This tender, slow-simmered pot roast is sure to become a family favorite. Served hot or cold, sliced thick or thin, it is absolutely delicious. The braising juices are as flavorful as the meat itself and can be thickened with a little cornstarch to make a tasty gravy. You can also make it into a rich, amber aspic, or enjoy it as a soup with Chinese-style noodles. This recipe yields 15–20 slices and about 1 quart soup.