Simmered Pork Belly Cubes Tender Red Meat

• 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

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.

ginger, leeks, water, water, sake, white sugar, soy sauce

Taken from cookpad.com/us/recipes/148677-simmered-pork-belly-cubes-tender-red-meat (may not work)