Block of pork meat (shoulder roast, thigh, loin, etc)
400 to 500 g
White leek, minced shiso leaves, etc (as garnish)
2 cups (400 ml)
Soy sauce and mirin
4 tablespoons each
Put the meat in a microwave-safe container with a lid, and add enough water to cover. Microwave at 600W for 10 minutes, then drain out the water. It will be very hot, so be careful!
Add the flavoring ingredients to the container and microwave at 200W for 15 minutes, turning the meat over once. Let it set for 10 minutes.
Cut into whatever thickness of pieces you like and transfer to a serving plate. Top with onions or shiso leaves. The remaining stock is also delicious.
Story Behind this Recipe
Everyone in our house loves dishes that use chunks of pork. I'm thinking of delicious ways to eat it every day. As it tends to dry out, I came up with this method of keeping it juicy.
The microwave-safe container I used has a diameter of 20 cm and is 10 cm deep, with a lid. Things get really hot in the microwave and you can burn yourself, so please be careful! Thigh meat is light, while shoulder roast is a bit rich. I use thick cuts to really appreciate the softness.