Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese braised pork belly. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta-no-kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. Slow cooked pork belly in soy sauce glaze, Kakuni (Japanese Braised Pork Belly) is literally melt-in-your-mouth delicious.
Japanese braised pork belly is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Japanese braised pork belly is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook japanese braised pork belly using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Japanese braised pork belly:
- Take 2 tablespoon sugar
- Get 450 gram pork belly
- Make ready 100 gram soy sauce
- Make ready 80 gram cooking wine
- Make ready 4 piece garlic
- Take 10 gram ginger
- Get 10 gram spring onion
- Make ready 2 star anise(optional)
- Get 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. 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. It is typically slow cooked until tender and served in a sweet soy sauce based sauce.
Steps 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 ❤️
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. Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. 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.
So that’s going to wrap it up for this exceptional food japanese braised pork belly recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
