Nibuta

Ingredients

• 2 lbs pork roast

Poaching Liquid

• water
• 1 umeboshi (pickled plum available at Asian markets)
• 1 bunch leek (just the tops are needed)
• 1 piece fresh ginger, sliced

Marinade

• 2 cups regular dark soy sauce
• 1/4 cup sugar
• 1/4 cup mirin
• 1/4 cup sake
• 1 small star anise (not a whole pod)

Directions

1. 1

   If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary.

2. 2

   Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit.

3. 3

   Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool.

4. 4

   Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold.

5. 5

   This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.