Nibuta - cooking recipe

Ingredients

2 lbs pork roast
Poaching Liquid
water
1 umeboshi (pickled plum available at Asian markets)
1 bunch leek (just the tops are needed)
1 piece fresh ginger, sliced
Marinade
2 cups regular dark soy sauce
1/4 cup sugar
1/4 cup mirin
1/4 cup sake
1 small star anise (not a whole pod)

Preparation

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.