Oriental Pork Pot Roast

Butaniku No Maru Ni

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

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.


  • 1½–2 pounds boneless pork loin roast
  • tablespoons vegetable oil
  • cups water
  • ¼ cup soy sauce
  • cup saké (rice wine)
  • 5–6 slices fresh, peeled ginger (each approximately 1 × 2 × ¼ inches)
  • 2–3 leeks or 5–6 scallion(s), cut into 2-inch lengths
  • ½ teaspoon salt
  • 3 whole black peppercorns


In a sturdy dutch oven, brown the pork evenly in the oil over medium-high heat. Add the water, soy sauce and rice wine and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions (use green and white parts of either), salt and peppercorns, and partially cover the pot.

Braise the pork, turning it occasionally, for 1½–2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the roast and slice it. (For paper-thin slices, wait until the meat has cooled to room temperature, then chill it for an hour before cutting.) Strain the braised liquid and discard all solids.