[Simmered Pork Belly Cubes] Tender Red Meat

Name: [Simmered Pork Belly Cubes] Tender Red Meat
Yield: 4 servings
Cuisine: American
Ingredients: 2 Pork belly (block); 50 grams Sliced ginger; 2 Green part of Japanese leeks; 1 Water; 600 ml ●Water; 50 ml ●Sake; 50 ml ●Hon-Mirin (real mirin); 4 tbsp ●White sugar; 4 tbsp ○Soy sauce; 1 tsp ○Japanese dashi powder

cookpad.japan @cookpad_jp

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.

Simmer slowly - this is the key.
Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.

Simmer slowly - this is the key.
Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

cookpad.japan @cookpad_jp

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.

Simmer slowly - this is the key.
Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.

Simmer slowly - this is the key.
Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

Saved

Ingredients

4 servings

2Pork belly (block)
50 gramsSliced ginger
2Green part of Japanese leeks
1Water
For the sauce
600 ml●Water
50 ml●Sake
50 ml●Hon-Mirin (real mirin)
4 tbsp●White sugar
4 tbsp○Soy sauce
1 tsp○Japanese dashi powder

Saved

Steps

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.