Homemade Roast Pork

• 2 blocks Block of pork meat
• 2 Japanese leek, green portion
• 1 piece Ginger
• 200 ml Sake
• 200 ml Soy sauce
• 150 ml Mirin
• 2 tbsp Chinese soup stock

1. Put the ingredients into a large bowl and soak the meat (use chopsticks to pierce a few holes in the meat).
2. Let macerate for 30 minutes, turning over occasionally.
3. Once the meat has macerated, cook the outsides in a pan until browned.
4. Once browned, pour in the macerating liquid.
5. Add enough water to cover the meat.
6. Also add the Chinese soup stock.
7. Boil on high heat and remove any scum that might float to the top.
8. It might not make a huge difference, so don't worry about it too much if you don't feel like it.
9. Boil on high to medium heat for around 60 minutes, until the moisture mostly evaporates.
10. Turn over occasionally.
11. Turn off the heat and let cool down as-is (this lets the flavors soak in).
12. Julienne the Japanese leek and combine with doubanjiang.
13. Serve with the roast pork on top of rice for a roast pork rice bowl.
14. It's really good.
15. Mince cabbage, slice the roast pork and lay it on top.
16. Add sesame oil, umami seasoning, soy sauce, and Japanese mustard.

blocks, japanese, ginger, sake, soy sauce, mirin, chinese soup stock

Taken from cookpad.com/us/recipes/143726-homemade-roast-pork (may not work)