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

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

[Simmered Pork Belly Cubes] Tender Red Meat is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. [Simmered Pork Belly Cubes] Tender Red Meat is something which I have loved my whole life. They are fine and they look wonderful.

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

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

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

Steps 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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