This is fine right away, but much better if you let it age awhile—overnight is best.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, [simmered pork belly cubes] tender red meat. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Brown the surface of the block of meat without oil as oil will render out. (You just need to brown the surface, not cook it through.). The block of pork belly will shrink. If you love pork, you must try this kakuni (角煮, simmered pork belly).

[Simmered Pork Belly Cubes] Tender Red Meat is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. [Simmered Pork Belly Cubes] Tender Red Meat is something which I have loved my whole life.

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 cook it.

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. Make ready For the sauce
6. Take ●Water
7. Make ready ●Sake
8. Prepare ●Hon-Mirin (real mirin)
9. Make ready ●White sugar
10. Prepare ○Soy sauce
11. Make ready ○Japanese dashi powder

The braising sauce is a combination of. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce. If you love pork, you must try this kakuni (角煮, simmered pork belly).

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.

The pork is so tender with lovely sweet soy sauce flavour. Although it's a common Chinese dish, hongshao rou (red-braised pork) can be tricky to master. Transfer to a cutting board and cut into Bring to a boil, then cover and simmer, reducing the heat as needed and stirring occasionally. A recipe showing how I make my favorite Japanese recipe, kakuni! This dish is rich, robust and the meat practically melts in your mouth.

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