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Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, [simmered pork belly cubes] tender red meat. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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. Kakuni (角煮) literally means "simmered cubes," and is a dish hailing from the island of Kyushu in southern Japan.

[Simmered Pork Belly Cubes] Tender Red Meat is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. [Simmered Pork Belly Cubes] Tender Red Meat is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook [simmered pork belly cubes] tender red meat using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make [Simmered Pork Belly Cubes] Tender Red Meat:

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

If you love pork, you must try this kakuni (角煮, simmered pork belly). 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. Full Pork Meat, white pepper, Black Pepper, red chilli powder, herbs , spices & cinnamon powder used.

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.

Thanks to yongfook's pork belly recipe for the idea of cooking vegetables beneath the meat to absorb the delicious flavor. First dry and score the skin of the pork belly before rubbing it with salt, pepper and granulated garlic. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. 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.

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