Recipe of Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, meltingly tender simmered pork belly cubes in a rice cooker. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker. Pressure cookers are heavy seem difficult to use, but I wanted to make tender, sauce-rich pork belly cubes, so I tried making them in my rice cooker. You can set the timer so that they're ready at dinner time, so it's.

Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker is something that I’ve loved my entire life.

Guide to Make Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker

To get started with this recipe, we have to prepare a few ingredients. You can cook meltingly tender simmered pork belly cubes in a rice cooker using 5 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker:

1. Prepare 500 grams Pork belly (block)
2. Get 50 ml each Sake and soy sauce
3. Get 30 ml Mirin
4. Get 300 ml Water
5. Get 4 tbsp Sugar

Though it requires patience to cook slowly, this is very easy to make. Meanwhile, combine soy sauces, wine, sugar, ginger, and green onions in a large stockpot; bring to a boil, stirring to dissolve sugar. Reduce heat to simmer; add pork and cover. The meltingly soft simmered pork belly is sublime!

Instructions

Steps to make Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker:

1. I used 500 g of pork. Brown the surface of the block of meat without oil as oil will render out. (You just need to brown the surface, not cook it through.)
2. The block of pork belly will shrink. (60 ml of fat came out!) Wipe out the fat from the pan, and add water (not listed) up to half the height of the pork belly block.
3. Boil the pork with the skin side down (the fat side) for about 5 minutes after the water comes to a boil. Don't boil it any longer. If it's not too much of a bother, add a handful of uncooked rice to the water.
4. Cut up the parboiled pork belly block, and put it in the bowl of the rice cooker with the flavoring ingredients. In our 5 cup capacity rice cooker, I can fit in up to 1 kg of meat. Switch the cooker on!
5. Cook the pork belly using the regular rice cooking setting. Done! It's so meltingly tender when it's piping hot!
6. I used bok choy to add color to the dish. I boiled it separately to bring out the bright green color. Drain and squeeze it out, and put on the serving plates.
7. You could remove the fat before cooking if you prefer (I don't).
8. The leftover simmering liquid is very tasty, so don't throw it out! Try it in "Simmered Okara with Canned Fish".

If you steam the pork belly slowly in a steamer, it will become meltingly soft. The pork belly falls apart easily, so the key is to treat it gently with your tongs and spatula. If you use a pressure cooker. Chop the pork into bite sized chunks. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

As simple as that How to Make Meltingly Tender Simmered Pork Belly Cubes in a Rice Cooker

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