-
1
Use the meat without slicing.
-
2
Heat vegetable oil in a pan, and sear the meat.
-
3
Add meat, leek, and ginger in a pot, pour plenty of water, then turn the heat to high.
-
4
Bring to a boil, and turn down the heat to low.
-
5
Cover with an otoshibuta drop lid, or a piece of aluminium foil or kitchen parchment paper with several holes.
-
6
Simmer for 2 hours.
-
7
Skim off the scum.
-
8
Make sure there is enough water to cover the meat.
-
9
When the amount of water gets low, add more.
-
10
Flip the meat half way through.
-
11
[Tips] Turn off the heat, and cover with a lid.
-
12
Let it sit overnight so that the flavour is reabsorbed by the meat.
-
13
When you don't have time, let it sit for 3~4 hours to cool.
-
14
Remove the meat, and cut into bite-size pieces.
-
15
Transfer to an appropriately sized pot.
-
16
[Tips] Add water, sake, and mirin, then turn up the heat to high.
-
17
Bring to a boil, turn down the heat to low, and add sugar.
-
18
Simmer for 10 minutes with the otoshibuta.
-
19
A sugar molecule is larger than soy sauce molecule or a dashi powder molecule.
-
20
Therefore, adding the sugar first makes the dish absorb the sweetness better.
-
21
Add soy sauce and dashi powder, and simmer for 1 ~ 2 hours with the otoshibuta.
-
22
When the meat sticks out from the sauce, and the color is shiny, turn off the heat.
-
23
[Tips] Cover with the lid, and let it sit overnight to absorb the flavour.
-
24
When you don't have time, let it sit for 2 ~ 3 hours to cool.
-
25
Done.
![[Simmered Pork Belly Cubes] Tender Red Meat — Meat & Poultry recipe](/images/categories/meat-poultry.jpg)