Easiest Way to Prepare Favorite Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Make Quick Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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The same is true for lunches once we often resort to your can of soup or box of macaroni and cheese or some other such product as opposed to putting our creative efforts into building an instant and easy yet delicious lunch. You will notice many thoughts in this guide and the expectation is that these ideas won't just allow you to get off to a excellent start for finishing the lunch R-UT we all look for ourselves in at some point or another but and to use new things all on your very own.

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Many things affect the quality of taste from Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly, 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 Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly 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 Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly using 9 ingredients and 6 steps. Here is how you cook that.

I always use this method when I make nikujaga with pork. -By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too. -If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels. Recipe by Gabipo

Ingredients and spices that need to be Make ready to make Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly:

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

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

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.
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.
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.
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.
5. Put all the ☆ seasoning ingredients and the water to the pan.
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.

While this is certainly not the end all be all guide to cooking easy and quick lunches it's very good food for thought. The stark reality is that will get your creative juices flowing so that you may prepare wonderful lunches for your family without needing to perform too terribly much heavy cooking in the approach.

So that's going to wrap it up with this exceptional food Steps to Make Any-night-of-the-week Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!