Stewed Pork Loin Blocks

• 400 grams Pork loin block
• 1 stalk The green part of Japanese leeks
• 1 tbsp White rice
• 2 slice Thinly sliced ginger
• 1 cm Use tubed grated ginger if you don't have any fresh ginger around
• 50 ml Sake
• 1 1/2~2 tablespoons Sugar
• 2 1/2~3 tablespoons Soy sauce
• 3 sheets cut into 2 cm squares Kombu for dashi stock

1. Place the meat, enough water (not listed) to submerge the meat, and into the pot, and turn on the heat.
2. Remove the scum after bringing it to a boil, cover with a lid, and boil for 1 hour over a medium heat.
3. Turn off the heat once the meat has softened, let it cool while sitting in the boiled broth, stack a bowl and colander together, and strain the broth (keep the broth).
4. Wash the meat, brush off the rice, and cut into large bite-sized pieces.
5. Place the meat into the washed pot, add enough of the broth from Step 3 to submerge the meat, add the dashi kombu kelp, half of the mixture, cover with a drop lid, and stew for 30 minutes.
6. Add the remaining mixture, and boil for an additional 20~30 minutes.
7. Boil until tender.

loin, leeks, white rice, ginger, ginger, sake, sugar, soy sauce, stock

Taken from cookpad.com/us/recipes/144520-stewed-pork-loin-blocks (may not work)