Instructions: 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

Notes: This is great left over in stir fried rice or noodles.

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