Japanese Pork Pot Roast - cooking recipe

Ingredients

1 1/2 - 2 lbs boneless pork loin roast
1 1/2 tablespoons vegetable oil
1 1/2 cups water
1/4 cup soy sauce
1/3 cup sake
5 -6 slices peeled fresh ginger (each about 1 X 2 X 1/4 inches)
2 -3 leeks (green and white parts) or 5 -6 scallions, cut into 2-inch lengths (green and white parts)
1/2 teaspoon salt
3 whole black peppercorns

Preparation

In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.