Cut the tendons of the pork roast with a knife. (Cut about 5 places into the fat, use the tip of the knife to punch holes in the meat, and cut the tendons.)
Flavor both sides of the pork roast with salt and pepper.
Put a suitable amount of flour in a plastic bag. Put the salt and peppered meat in one at a time and shake to cover both sides with flour.
Put a suitable amount of oil in a frying pan and cook the meat on high heat until golden brown (short cooking times helps keep the meat from becoming too tough).
Wipe fat from the meat with a paper towel. While the meat is cooking, combine the □ ingredients (medium heat) in the pan.
Close with a lid and let simmer (be careful not to burn). If the meat is cooked through, then it's complete.
Story Behind this Recipe
This is my favorite side dish, so I asked my mother to teach it to me. If you buy the meat beforehand, this is simple to make when you're busy. Rice flour can also be used in place of flour (and maybe even potato starch, but I haven't tried). After coating it in flour if you coat in beaten egg and then cook it'll become pork piccata. This goes great with ketchup too!
It burns easily, so pay attention to the heat! If it still burns, increase the amount of flavoring ingredients. (Also be careful when cooking to golden brown.) You can adjust the flavor of the meat by adjusting how much water you use. If you find the flavor of the meat to be a bit weak, use the sauce left over after boiling and pour over the meat.