1.Heat oil in large saucepan; cook pork, in batches, 5 minutes or until browend. Rinse pork under hot water to remove excess oil; discard fat from saucepan.
2.Return pork to same pan with ginger and enough cold water to cover; bring to the boil. Reduce heat; simmer, uncovered, 2 hours, topping up with more water if necessary. Strain pork; discard liquid and ginger.
3.Stir dashi, sake, sauce, sugar and mirin in medium saucepan over heat, without boiling, until sugar dissolves. Add pork; bring to the boil. Reduce heat; simmer, uncovered, 1 hour, turning occasionally until pork is tender. Remove from heat; stand 20 minutes. Remove pork from pan; cover to keep warm.
4.Bring cooking liquid to the boil. Reduce heat; simmer, uncovered, 5 minutes or until sauce thickens slightly. Return pork to pan; turn to coat in sauce.
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