Simple Way to Prepare Super Quick Homemade Japanese-Style Stewed Pork Chunks

Hello everybody, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Quick Japanese-Style Stewed Pork Chunks. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese-Style Stewed Pork Chunks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Stewed Pork Chunks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese-Style Stewed Pork Chunks is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Japanese-Style Stewed Pork Chunks using 13 ingredients and 6 steps. Here is how you can achieve that.

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests. Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth. 500 g x 2 bottles produces this broth. Recipe by Daimajo

Ingredients and spices that need to be Make ready to make Japanese-Style Stewed Pork Chunks:

1. 500 grams Japanese Pork Belly Meat
2. For the Meat Seasoning
3. 1 A) Green portion of white leeks
4. 1 piece A) Ginger (with skin intact)
5. 2 1/2 cup A) Water
6. 100 ml A) Sake
7. 1 pepper A) Red Chili Pepper
8. For the glaze:
9. 2 1/2 tablespoons+2 1/2 tablespoons Soy sauce
10. 2 tbsp Sugar
11. 1 Japanese mustard
12. 1 Greens (bok choy, Japanese mustard spinach, spinach etc.) pre-boiled
13. 1 Mustard paste

Steps to make to make Japanese-Style Stewed Pork Chunks

1. Take the pork belly meat out of the fridge, and warm to room temperature (30 minutes~11 hours). You don't need oil if using a Teflon frying pan, cook over a medium heat until it turns golden brown evenly.
2. The fat will render out during cooking, so cook while wiping the excess grease with a paper towel. Once it has turned golden brown, rinse the fat off quickly with water, and transfer to a pot. Add in A, and stew for 1 1/2 hours.
3. It is ready to go once you can poke a toothpick through cleanly (this cooks in 20 minutes in a pressure cooker). Let it sit as-is overnight. The fat will harden as shown in the picture below.
4. Cut off the hardened fat from the pork with a knife. Cut the pork into easy-to-eat portions (cut each piece into sixths), and add to the pot.
5. Put the boiled broth onto the stove and turn it on, add half of the soy sauce, bring it to a boil and then reduce to a low heat, and stew for 20 minutes. Add the sugar and remaining soy sauce, and stew for an additional 20 minutes.
6. Check the taste, and adjust by adding water if the taste is too strong. Top with Japanese mustard, and cover with the sauce and the ingredients stewed in the sauce.

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So that's going to wrap this up with this exceptional food Recipe of Award-winning Japanese-Style Stewed Pork Chunks. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!