Homemade Roast Pork

Name: Homemade Roast Pork
Yield: 2 servings
Cuisine: American
Ingredients: 2 blocks Block of pork meat; 2 ○Japanese leek, green portion; 1 piece ○Ginger; 200 ml ○Sake; 200 ml ○Soy sauce; 150 ml ○Mirin; 2 tbsp Chinese soup stock

cookpad.japan @cookpad_jp

This is a recipe I got from my mother.
It competes with any store-bought roast pork.

Stab with a chopstick and check to see if the juices run clear to confirm if it's cooked through.
If your block of meat is big, then it will take longer to cook it.

If you boil it for too long the roast pork becomes too soft, so please be careful. Recipe by Rinchanzu mama

This is a recipe I got from my mother.
It competes with any store-bought roast pork.

Stab with a chopstick and check to see if the juices run clear to confirm if it's cooked through.
If your block of meat is big, then it will take longer to cook it.

If you boil it for too long the roast pork becomes too soft, so please be careful. Recipe by Rinchanzu mama

cookpad.japan @cookpad_jp

This is a recipe I got from my mother.
It competes with any store-bought roast pork.

Stab with a chopstick and check to see if the juices run clear to confirm if it's cooked through.
If your block of meat is big, then it will take longer to cook it.

If you boil it for too long the roast pork becomes too soft, so please be careful. Recipe by Rinchanzu mama

This is a recipe I got from my mother.
It competes with any store-bought roast pork.

Stab with a chopstick and check to see if the juices run clear to confirm if it's cooked through.
If your block of meat is big, then it will take longer to cook it.

If you boil it for too long the roast pork becomes too soft, so please be careful. Recipe by Rinchanzu mama

Saved

Ingredients

2 servings

2blocks Block of pork meat
2○Japanese leek, green portion
1 piece○Ginger
200 ml○Sake
200 ml○Soy sauce
150 ml○Mirin
2 tbspChinese soup stock

Saved

Steps

1

Put the ○ ingredients into a large bowl and soak the meat (use chopsticks to pierce a few holes in the meat). Let macerate for 30 minutes, turning over occasionally.
2

Once the meat has macerated, cook the outsides in a pan until browned.
3

Once browned, pour in the macerating liquid. Add enough water to cover the meat. Also add the Chinese soup stock.
4

Boil on high heat and remove any scum that might float to the top. It might not make a huge difference, so don't worry about it too much if you don't feel like it.
5

Boil on high to medium heat for around 60 minutes, until the moisture mostly evaporates. Turn over occasionally. Turn off the heat and let cool down as-is (this lets the flavors soak in).
6

Julienne the Japanese leek and combine with doubanjiang. Serve with the roast pork on top of rice for a roast pork rice bowl. It's really good.
7

Mince cabbage, slice the roast pork and lay it on top. Add sesame oil, umami seasoning, soy sauce, and Japanese mustard.