Nibuta

Name: 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)

12 ingredients

5 steps

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

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

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

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.