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.
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.
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.
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.
Pour the remaining sauce into a container.
Once the meat has cooled, cut it into your desired thickness.
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.
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.
For Step 1, please simmer the pork with the lid on and use as thick a pan as possible. For Step 2, it's OK if the juices aren't completely cooled, but please let it sit for at least 3 hours. By letting the meat sit until it has cooled, you get more flavor. When you are marinating the meat in Step 2, remove the air from the bag and tightly seal it shut.