Step-by-Step Guide to Prepare Speedy [Simmered Pork Belly Cubes] Tender Red Meat

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, [simmered pork belly cubes] tender red meat. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

[Simmered Pork Belly Cubes] Tender Red Meat is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. [Simmered Pork Belly Cubes] Tender Red Meat is something which I have loved my entire life.

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

The ingredients needed to make [Simmered Pork Belly Cubes] Tender Red Meat:

1. Make ready Pork belly (block)
2. Prepare Sliced ginger
3. Prepare Green part of Japanese leeks
4. Prepare Water
5. Take For the sauce
6. Make ready ●Water
7. Take ●Sake
8. Make ready ●Hon-Mirin (real mirin)
9. Prepare ●White sugar
10. Make ready ○Soy sauce
11. Make ready ○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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