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
1 hot cooked rice
Procedures
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
