Mix the ingredients marked with (★) and put in the roast pork after cutting it along the grain, let steep for 15 minutes.
Heat vegetable oil in a pan and cook both sides of the pork (At this point, spread the sauce on the pan to avoid burning). The sauce will be used again later so don't throw it out!
Once the meat is cooked, pour the (★) sauce (leaving the heat on), add water and the crushed soup stock cube (it's easier if it's powdered) and let it simmer. (If you take out the meat and just simmer the sauce, the meat may stay tender.)
Taste the sauce, and add a little salt and pepper if needed. Leftover sauce goes especially well with lightly mashed potatoes.
How about adding a carrot stem leaf for garnish?
Recently, I've been making this without the soup stock (8/12 edit).
Story Behind this Recipe
My mom learned this recipe over 30 years ago at a cooking class. This version uses basic and simple ingredients for a taste that even kids will enjoy. I remember having it made for me whenever we had a little celebration. I guess I really loved it!
-The ingredients are for 4 servings, but it's okay to use the same amount for just 2 or 3. The picture was when I just made 2 so there was plenty of sauce. -The meat gets tough sometimes depending on the cut of meat. I don't really care as long as I can chew it, but I think it will get better if you cut along the grain while prepping and soak it in the sauce for a long time. If it gets tough, cut it into small pieces. -It goes well with lightly mashed potatoes, too!