Steps

1. Pierce the pork shoulder block (approx. 400g) all over with a fork. Pay extra attention to the fatty parts. This is the key! It helps the flavor penetrate and results in tender, juicy pork.
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2. In a zip-top bag, combine [A] Domestic Beet Sugar 2 tbsp, [A] Cooking Sake (Rice Wine) 1 tbsp, [A] Soy Sauce 3 tbsp, [A] Ginger (thinly sliced) 1 slice, and [A] Garlic (thinly sliced) 1 clove.
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3. Massage the seasonings through the bag from the outside, helping to dissolve the beet sugar.
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4. Add the pierced pork to the bag and massage well to ensure the seasoning coats the entire piece. This is the key! Adding sugar makes the meat tender and juicy.
   🕒 03:21
5. Remove the air from the bag and let it sit at room temperature for 30 minutes to 1 hour.
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6. Trim off the green parts of the leeks (2 stalks) and set aside.
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7. Trim the root ends of the remaining white parts and cut about 5cm for the white leek garnish. Slice the rest diagonally.
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8. Make slits in the root end of the white leek to create shredded leek (shiraga negi).
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9. Soak the shredded leek in water to remove its sharpness and make it crisp.
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10. Heat Vegetable Oil (for cooking) in a frying pan and prepare to sear the pork. Reserve the marinade for later.
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11. Remove the pork from the marinade, pat dry, and sear each side in the frying pan until lightly browned. Remove any attached garlic or ginger pieces. This is the key! It burns easily, so rotating it as you cook helps prevent uneven browning.
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12. Wipe off any burnt bits from the frying pan.
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13. Line the bottom of the frying pan with the reserved green parts of the leeks. This is the key! The leeks act as a cushion, preventing the pork from becoming tough.
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14. Place the reserved ginger and garlic on top of the pork.
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15. Add Cooking Sake (Rice Wine) 2-3 tbsp to the frying pan, cover, and steam over low heat. This is the key! It removes any gaminess and makes the pork juicy.
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16. Flip the pork and arrange the leeks around it. If the liquid has evaporated, add a little more sake.
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17. Cover again and steam over low heat.
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18. Remove the softened leeks and place them in a serving dish.
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19. Add the reserved marinade to the frying pan.
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20. Flip the pork back and forth in the sauce, simmering until it thickens and becomes glossy.
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21. Remove the braised pork and slice it.
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22. Warm the remaining sauce.
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23. Generously spoon the warm sauce over the sliced pork.
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24. Serve with the soaked shredded leek and, if desired, Japanese Mustard (Konnyaku) (for serving) to complete the dish.
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