Easy But Tender Simmered Pork Belly Cubes

• 450 grams Pork belly (block)
• 1 Vegetable oil
• 1 Katakuriko
• 1/2 The green part of a Japanese leek or green onion
• 400 ml Water
• 3 tbsp Sake
• 3 tbsp Sugar
• 60 ml Soy sauce
• 1 tsp Grated ginger
• 4 Boiled eggs (optional)
• 1 Green onions for garnish (optional)
• 1 Japanese mustard

1. Tenderize the pork belly on both sides with a rolling pin.
2. Press from the sides to return the pork to its original shape.
3. Cut into half lengthwise and into thirds crosswise.
4. Dust the surface of the pork with katakuriko.
5. The pork will stretch out a bit so push from the sides into cubes.
6. Heat some oil in a frying pan and brown the meat over medium-low heat.
7. Parboil the pork and leek or green onion in enough water to cover the ingredients.
8. Bring the water to a boil, turn down the heat to low and simmer for an hour (reserve the cooking liquid for another purpose).
9. In a separate pan, put in the ingredients and add the parboiled pork.
10. Bring to a boil and add the ingredients.
11. Crumble up a piece of aluminium foil that's smaller than the diameter of the pan, and put it on top of the meat to act as an drop lid.
12. Simmer over low heat for 1 hour, and it's done (If you're adding boiled eggs, put them into the pan during the last 20 minutes of cooking).
13. A soy sauce flavored ramen made with the parboiling liquid: see.
14. Stir-Fried and Simmered Daikon and Chicken -.
15. This recipe uses the parboiling liquid plus the pork belly simmering sauce.
16. Maitake Mushroom Rice -.
17. This uses the pork belly simmering sauce.

vegetable oil, katakuriko, green onion, water, sake, sugar, soy sauce, ginger, eggs, green onions, japanese mustard

Taken from cookpad.com/us/recipes/170996-easy-but-tender-simmered-pork-belly-cubes (may not work)