Stewed Pork Loin Blocks

Stewed Pork Loin Blocks

My family doesn't use pork belly, but instead prefers pork loin to make stewed pork chunks.
The cooking method doesn't change with either meat, but the loin is more refreshing.

Ingredients: 2 servings

Pork loin block
400 g
☆ The green part of Japanese leeks
1 stalk
☆ White rice
1 tablespoon
☆ Thinly sliced ginger
2 slices
Use tubed grated ginger if you don't have any fresh ginger around
About 1 cm
◯ Sake
1/4 cup
〇 Sugar
1 1/2~2 tablespoons
〇 Soy sauce
2 1/2~3 tablespoons
Kombu for dashi stock
3 sheets cut into 2 cm squares


1. Place the meat, enough water (not listed) to submerge the meat, and ☆ into the pot, and turn on the heat.
2. Remove the scum after bringing it to a boil, cover with a lid, and boil for 1 hour over a medium heat.
3. Turn off the heat once the meat has softened, let it cool while sitting in the boiled broth, stack a bowl and colander together, and strain the broth (keep the broth).
4. Wash the meat, brush off the rice, and cut into large bite-sized pieces.
5. Place the meat into the washed pot, add enough of the broth from Step 3 to submerge the meat, add the dashi kombu kelp, half of the ◯ mixture, cover with a drop lid, and stew for 30 minutes.
6. Add the remaining ◯ mixture, and boil for an additional 20~30 minutes. Boil until tender.

Story Behind this Recipe

This is my go-to item whenever I buy lots of roast block on sale.
It's a luxurious-tasting dish that's great to serve to guests.