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

Before you jump to [Simmered Pork Belly Cubes] Tender Red Meat recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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Even if after taking the above mentioned approaches, you are unable to find satisfying healthy foods on your lunch menu, you may choose to purchase a healthy side dish or drink. Water is an excellent choice, especially when compared to pop up. Salads make great side dishes, especially the ones that are eaten without a salad dressing or dressing salad dressingtable. Obviously, you may want to take extra steps to make sure you decide on a healthy meal, but should you choose to forgo low calories for taste, take additional measures to make sure that you get some nutrition.

We hope you got benefit from reading it, now let’s go back to [simmered pork belly cubes] tender red meat recipe. You can cook [simmered pork belly cubes] tender red meat using 11 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make [Simmered Pork Belly Cubes] Tender Red Meat:
  1. Take 2 Pork belly (block)
  2. Prepare 50 grams Sliced ginger
  3. Get 2 Green part of Japanese leeks
  4. Get 1 Water
  5. Prepare For the sauce
  6. You need 600 ml ●Water
  7. Provide 50 ml ●Sake
  8. Provide 50 ml ●Hon-Mirin (real mirin)
  9. You need 4 tbsp ●White sugar
  10. Prepare 4 tbsp ○Soy sauce
  11. You need 1 tsp ○Japanese dashi powder
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.

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