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Japanese Simmered Pork Roast
3 lb Pork shoulder roast
1 tb Cooking oil
1 3/4 c Water
6 Green onions, cut in 1" pieces
3/4 c Sake or dry white wine
1/3 c Light soy sauce
3 tb Grated gingerroot
Hot cooked rice
Trim excess fat from pork. Pour cooking oil into a wok or large
skillet. Preheat over medium-high heat. Quickly brown the meat on all
sides in the hot oil. Add the water, onion, sake, soy and ginger.
Bring to boiling. Reduce heat. Simmer, covered until the meat is
tender (may be around 2 1/4 hours). Strain the juices and skim off
fat. Serve juices with sliced meat over hot cooked rice
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