Easy Moist & Tender Simmered & Roasted Pork

Easy Moist & Tender Simmered & Roasted Pork

This pork is simmered for 20 minutes, allowed to cool, then covered in sauce and cooked in a frying pan. I recommend this dish as part of your osechi menu at New Year's.

Ingredients: 4 servings

Pork shoulder (block)
400-500 g
Fresh ginger (thinly sliced)
1/2 knob
Japanese Leek (the green part)
100 ml
as needed
★Soy sauce
4 tablespoons
3 tablespoons
3 tablespoons
★Sugar (light brown sugar)
2 tablespoons
★Garlic (thinly sliced)
1 clove
Vegetable oil
as needed


1. Firstly, bind the pork with twine. Next, place the pork in a saucepan, along with enough water to cover it, the cooking sake, ginger, and leek. Bring the water to a boil and leave the pork to simmer on low-medium heat for 20 minutes.
2. Once the pork is simmered, let it sit until the juices have cooled. Pat the meat dry and cut away the twine. Then, place the pork in a plastic bag and add the ★ ingredients. Rub the ingredients into the meat and allow it to marinate for 1 hour.
3. Pat the meat dry once more. Then oil a frying pan and cook the meat on medium heat until it browns. Remove the meat from the pan and add the sauce from the plastic bag.
4. Once the sauce has cooked down slightly, add the meat back into the pan and roll it around in the sauce until it forms a glaze.
5. Pour the remaining sauce into a container.
6. Once the meat has cooled, cut it into your desired thickness.
7. Arrange the pork slices on a plate and pour over the rest of the sauce. Serve it with the thinly julienned white portion of Japanese leek if you'd like.
8. Tender Boiled Pork, Recipe ID: 669666.

Story Behind this Recipe

My family usually makes boiled pork, but I modified the recipe to make roast pork. Since the pork is only simmered for a short time, it remains tender. You can replace the sugar with a little honey if you'd prefer. You can use pork that's already tied in a net as it is if that's easier than binding it yourself. This recipe will be easier if you unbind the meat just before marinating.