[Simmered Pork Belly Cubes] Tender Red Meat
[Simmered Pork Belly Cubes] Tender Red Meat

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, [simmered pork belly cubes] tender red meat. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

[Simmered Pork Belly Cubes] Tender Red Meat is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. [Simmered Pork Belly Cubes] Tender Red Meat is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook [simmered pork belly cubes] tender red meat using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make [Simmered Pork Belly Cubes] Tender Red Meat:
  1. Prepare 2 Pork belly (block)
  2. Take 50 grams Sliced ginger
  3. Get 2 Green part of Japanese leeks
  4. Get 1 Water
  5. Prepare For the sauce
  6. Make ready 600 ml ●Water
  7. Take 50 ml ●Sake
  8. Prepare 50 ml ●Hon-Mirin (real mirin)
  9. Prepare 4 tbsp ●White sugar
  10. Make ready 4 tbsp ○Soy sauce
  11. Get 1 tsp ○Japanese dashi powder
Instructions to make [Simmered Pork Belly Cubes] Tender Red Meat:
  1. Use the meat without slicing. Heat vegetable oil in a pan, and sear the meat.
  2. Add meat, leek, and ginger in a pot, pour plenty of water, then turn the heat to high. Bring to a boil, and turn down the heat to low. Cover with an otoshibuta drop lid, or a piece of aluminium foil or kitchen parchment paper with several holes. Simmer for 2 hours.
  3. ○Skim off the scum. ○Make sure there is enough water to cover the meat. When the amount of water gets low, add more. ○Flip the meat half way through.
  4. [Tips] Turn off the heat, and cover with a lid. Let it sit overnight so that the flavour is reabsorbed by the meat. When you don't have time, let it sit for 3~4 hours to cool.
  5. Remove the meat, and cut into bite-size pieces. Transfer to an appropriately sized pot.
  6. [Tips] Add water, sake, and mirin, then turn up the heat to high. Bring to a boil, turn down the heat to low, and add sugar. Simmer for 10 minutes with the otoshibuta.
  7. A sugar molecule is larger than soy sauce molecule or a dashi powder molecule. Therefore, adding the sugar first makes the dish absorb the sweetness better.
  8. Add soy sauce and dashi powder, and simmer for 1 ~ 2 hours with the otoshibuta.
  9. When the meat sticks out from the sauce, and the color is shiny, turn off the heat.
  10. [Tips] Cover with the lid, and let it sit overnight to absorb the flavour. When you don't have time, let it sit for 2 ~ 3 hours to cool. Done.

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