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“Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".”
2hrs 25mins

Ingredients Nutrition


  1. In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
  2. Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.

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