1. 1

   Cut pork into 8 pieces, each about 3-4 cm / 1.5 in. thick.

2. 2

   Heat a frying pan over medium heat and cook the meat until it turns golden brown.

3. 3

   In a pot, place the browned pork and add the green onion, the ginger and 4 cups of water. Bring to a boil over high heat, then reduce to low heat and simmer for one hour.

4. 4

   After an hour, turn off the heat. Set aside the pot in a cool place for a half or whole day until the fat is solidified (photo). If pressed for time, set the pot in a bowl of ice water, and the fat will solidify in one or two hours.

   

5. 5

   Remove the solid fat from the surface of the liquid. Drain the ingredients in the pot, while saving the liquid to use when simmering in Step 6; top up with additional water if less than 2 cups. Remove onion and ginger. Wipe any additional fat from inside the pot with paper towels.

6. 6

   Return the meat to the same pot. Add the 2 cups of saved liquid and the seasoning. Bring to a boil over medium-high heat, then lower to medium and simmer for one hour, keeping a steady simmer of small bubbles going continuously. Stir a few times while simmering, until the liquid has reduced and glazed.

7. 7

   Serve the pork garnished with mustard.

Recipe by Kikkoman Corporation