Cut the pork into bite-sized pieces. Cut the Japanese leek into very thin, round slices and julienne the ginger.
Coat the bottom of a pot with vegetable oil, then add the ginger and pork, and cook over a medium heat. When the meat is cooked through, add the water and stock cube, and turn the heat up to high.
Once boiled, reduce the heat to low-medium and simmer the mixture for 3-4 minutes, stirring occasionally to dissolve the stock cube.
Add the light soy sauce and Japanese leek, and once it comes to a simmer it's done. Fill some bowls with cooked rice (I use white rice with brown rice mixed in), and pour over the piping-hot broth to finish.
Story Behind this Recipe
I was served rice in broth when invited to a friend's house for dinner. The combination was really amazing and delicious, so I decided to try and come up with something similar myself.