• 1½–2 pounds boneless pork loin roast
• 1½ tablespoons vegetable oil
• 1½ cups water
• ¼ cup soy sauce
• ⅓ 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.