Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

Source : Cut Up The Ingredients Cut The Pork Belly Into 1 Cm Pieces The Potatoes In Half And Roughly Cut Up The Carrot Slice The Onion Into Wedges Heat Up A ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 7, 2021

Step:

  1. Cut up the ingredients. Cut the pork belly into 1 cm pieces, the potatoes in half, and roughly cut up the carrot. Slice the onion into wedges.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 1 photo
  2. Heat up a pan and add the pork belly pieces. Don't add oil. Pan fry both sides until browned; some fat will come out of the meat.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 2 photo
  3. Bring water (not listed) to a boil in a pan, and simmer the browned pork for about 20 minutes. Drain in a sieve or colander. The pork will now be tender and light tasting.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 3 photo
  4. Stir fry the vegetables in the fat that came out of the pork. When everything is coated in the fat and the onion is translucent, return the pork to the pan and stir fry quickly.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 4 photo
  5. Put all the seasoning ingredients and the water to the pan.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 5 photo
  6. Cover with a small lid or a piece of aluminium foil that sits right on top of the ingredients (drop lid or otoshibuta) and simmer for 20 to 30 minutes over medium heat.

    Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly recipe step 6 photo

Ingredients

  1. 200 grams Pork belly (block)
  2. 3 to 4 Potatoes
  3. 1 Carrot
  4. 1 Onion
  5. 3 tbsp ☆Sugar
  6. 2 tbsp ☆Mirin
  7. 3 tbsp ☆Sake
  8. 7 tbsp ☆Soy sauce
  9. 300 ml Water

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