Julienne the ginger. Combine with ★ condiments in a large pot.
Grill the pork loin in a heated frying pan until both sides are browned. No need for oil.
Add pork into the pot from Step 1. Cover with a small lid that sits right on top of the food (otoshibuta drop lid) and heat. Remove any excess foam or fat that floats to the top.
Adjust the heat so that the sauce doesn't boil over (it's done when cooked to the inside, but ideally, you should gently simmer it for 1-2 hours).
Turn the heat off and set aside to cool (you could also chill in the fridge).
Take out the pork loin and slice into bite-sized pieces. Return into the pot and simmer again to finish.
Story Behind this Recipe
I tried this recipe when I bought a cheap pork block.
It's even more delicious if you simmer for longer. The key is to use lots of sake to make the meat tender. Make sure to simmer it for a while to soften it up if you're serving it to children. If you don't like the fat, remove any hard fat after it's been chilled.