Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, japanese braised pork belly. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side. This post may contain affiliate links. Please read my disclosure policy for details.
Japanese braised pork belly is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Japanese braised pork belly is something which I’ve loved my entire life.
Recipe of Japanese braised pork belly
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook japanese braised pork belly using 11 ingredients and 7 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Japanese braised pork belly:
- Take 2 tablespoon sugar
- Take 450 gram pork belly
- Prepare 100 gram soy sauce
- Make ready 80 gram cooking wine
- Prepare 4 piece garlic
- Prepare 10 gram ginger
- Make ready 10 gram spring onion
- Get 2 star anise(optional)
- Take 1 cinnamon stick(optional)
- Get Sichuan pepper (optional)
- Take Fennel seed(optional)
I recently found your site, and was very excited to see Japanese food recipes in English, because I live in Japan and have always wanted to make more Japanese food. Kakuni is a southern Japanese dish that's made by simmering cubes of pork belly in aromatics and seasonings until it's melt-in-your-mouth tender. My version uses a mild braising liquid that makes this Kakuni perfect for using as a topping for ramen, udon, rice, and even sandwiches. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky.
Instructions
Instructions to make Japanese braised pork belly:
- Remove the pork skin then tie the pork belly up to a roll
- Stir fry the ginger, garlic and spring onion till it’s golden brown.Take it out to wait for next step.
- Pan-fry the surface of the pork belly until it ‘s golden brown. Put sugar in the pot until it’s caramelized. Coat the pork belly with caramelizad sugar.
- Put the soy sauce and cooking wine into the pot. Add the ginger. Garlic and onion back into the pot along with the spices (optional)then add 500 grams of water. Boiled in medium fire for 40 mins.
- Cool down the sauce and pork. Move them into a container where the source could cover the whole pork. Leave it in the fridge overnight
- Cut the pork into thin slice when it’s cold if you want to use the pork for Ramen topping
- For pork belly rice bowl, heat up the pork along with sauce. Sprinkle the sauce on top of the pork belly rice bowl. Add any preferred topping. Voilà ❤️
If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin Braised and simmered dishes, known as nimono, are the backbone of Japanese cooking. Braising and simmering creates dishes that are moist, tender. This Kakuni, or Japanese Pork Belly, is one of the best things ever. Braised in an incredible cooking liquid then caramelized under the broiler, this stuff is damn Kakuni is a classic Japanese braised pork belly dish.
As simple as that How to Make Japanese braised pork belly
So that is going to wrap it up for this special food japanese braised pork belly recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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