Easiest Way to Prepare Tasty [Simmered Pork Belly Cubes] Tender Red Meat

[Simmered Pork Belly Cubes] Tender Red Meat.

You can cook [Simmered Pork Belly Cubes] Tender Red Meat using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of [Simmered Pork Belly Cubes] Tender Red Meat

1. It's 2 of Pork belly (block).
2. It's 50 grams of Sliced ginger.
3. You need 2 of Green part of Japanese leeks.
4. Prepare 1 of Water.
5. It's of For the sauce.
6. You need 600 ml of ●Water.
7. It's 50 ml of ●Sake.
8. You need 50 ml of ●Hon-Mirin (real mirin).
9. Prepare 4 tbsp of ●White sugar.
10. You need 4 tbsp of ○Soy sauce.
11. You need 1 tsp of ○Japanese dashi powder.

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

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..