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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin roast	1 1/2 - 2	lbs	boneless	0.0	0.0	0.0	0.0
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
water	1 1/2	cups		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sake	1/3	cup		-	-	-	-
ginger	5 -6	slices	peeled	0.0	0.0	0.0	0.0
leek	2 -3		cut	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black peppercorn	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.