Easiest Way to Make Tasty Simmered Pork Belly Cubes Tender Red Meat

Without fail recipe ultimate [Simmered Pork Belly Cubes] Tender Red Meat easy, fast, practical.

Good Evening every body, at this time you get present recipe [Simmered Pork Belly Cubes] Tender Red Meat with 11 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 10 stages of easy cooking [Simmered Pork Belly Cubes] Tender Red Meat.

Ingredients for [Simmered Pork Belly Cubes] Tender Red Meat

1. Prepare 2 : Pork belly (block).

2. Prepare 50 grams : Sliced ginger.

3. Prepare 2 : Green part of Japanese leeks.

4. Needed 1 : Water.

5. Needed : For the sauce.

6. Needed 600 ml : ●Water.

7. Prepare 50 ml : ●Sake.

8. Needed 50 ml : ●Hon-Mirin (real mirin).

9. Needed 4 tbsp : ●White sugar.

10. Needed 4 tbsp : ○Soy sauce.

11. Prepare 1 tsp : ○Japanese dashi powder.

If all ingredients [Simmered Pork Belly Cubes] Tender Red Meat it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking [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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