MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pot Roast Pork
 Categories: Japanese, Pork
      Yield: 1 Batch
 
      4 lb Boneless pork roast;
           -preferably shoulder
           Salt and coarsely ground
           -black pepper; to taste
           String; to tie the roast
    1/2 tb Sunflower or vegetable oil
      3    Bay leaves; up to 4

MMMMM----------------JAPANESE-STYLE WASABI SAUCE---------------------
      1 c  Juices made up from the
           -cooked pork roast and
           -chicken stock
      1 tb Corn starch or potato
           -starch; mixed with:
      1 tb Water; cold
      2 tb Soy sauce
      1 ts Wasabi

MMMMM----------------APPLE MAYONNAISE SAUCE, (VAR---------------------
      3 md Apples; peeled & cored
      1 c  Wine
    1/4 c  Water
      3 tb Mayonnaise; up to 4 tb
      1 tb Onion; finely chopped
           Salt and pepper; to taste
 
  Season the roast with salt and pepper. Tie with string.
  
  Put the oil in a large frying pan over very high heat.
  
  Place the roast in the pan and sear on all sides.
  
  Remove from the heat and place in a heavy Dutch oven with a lid. Put
  the bay leaves on top and cover loosely with some aluminum foil--this
  helps keeps the moisture in.
  
  Cover with the lid and cook over very low heat for about an hour,
  turning the meat once or twice during this period.
  
  After checking that the meat is cooked (the juices should run clear
  when you put in a skewer) take the roast out of the pan and let it
  cool. When cooled, slice it as thinly as you can.
  
  To make the Japanese-style wasabi sauce, take the juices from the
  cooked roast, skim off the fat and then add some chicken stock to
  make up a cup of stock. Add the corn starch, and heat in a pan. When
  it starts to thicken, add the soy sauce. Finally add the wasabi.
  Place in a small pitcher and serve with the sliced pork.
  
  Apple Mayonnaise Sauce (Variation):
  
  Peel, core, and then cut apples into 8 wedges. Put 1 cup of wine and
  1/4 cup of water into a pan and bring to a boil. Add the apple, cover
  with a drop lid or circle of foil, and simmer gently until most of
  the liquid has been absorbed and the apples are soft. Turn over once
  during cooking. Leave to cool.
  
  Then blend together the apple, mayonnaise, onion, salt, and pepper to
  taste. If you are feeling lazy you can make this with purchased
  applesauce, but this method gives better results.
  
  Recipe by Harumi's Japanese Cooking by Harumi Kurihara, 2006
 
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