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

Hello everybody, I hope you are having an incredible 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 food recipes. This time, I will make it a little bit unique. 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 simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. [Simmered Pork Belly Cubes] Tender Red Meat is something which I have loved my whole life.

Kakuni (角煮) literally means "simmered cubes," and is a dish hailing from the island of Kyushu in southern Japan. Hong Shao Rou (红烧肉) is a red-braised pork dish popular in China, particularly in Shanghai and Hunan. Tender cubes of pork belly are lightly stir-fried, then simmered in a spiced and sweetened soy sauce until covered in a thickened, concentrated sticky caramel-like coating with a reddish tint.

To get started with this particular recipe, we must first 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. Prepare 2 Pork belly (block)
  2. Take 50 grams Sliced ginger
  3. Prepare 2 Green part of Japanese leeks
  4. Get 1 Water
  5. Get For the sauce
  6. Make ready 600 ml ●Water
  7. Get 50 ml ●Sake
  8. Make ready 50 ml ●Hon-Mirin (real mirin)
  9. Prepare 4 tbsp ●White sugar
  10. Get 4 tbsp ○Soy sauce
  11. Take 1 tsp ○Japanese dashi powder

The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour, but it does not over power the flavour of pork. Though it requires patience to cook slowly, this is very easy to make. Place the belly carefully in the marinade mix, which should come up to the sides of the meat, but not touch the skin. Return the pork belly to the wok, along with the rest of ginger and scallion, and the light soy sauce.

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.

Remove the lid, then return the heat to medium high. Continue cooking until the sauce thickened and glaze the. Many people are familiar with pork belly from eating bacon, which are thin slices of pork belly meat. Because it's so fatty, pork belly usually requires long, slow cooking in the oven or on the grill to become edible, but the results can be deliciously juicy and tender. Overcooking can make your meat dry but undercooked meat can be quite chewy.

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