Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese braised pork belly. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Japanese braised pork belly is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Japanese braised pork belly is something that I’ve loved my entire life. They are nice and they look fantastic.
Pork belly is the cut where bacon originates and is quite heavy in fat. But the extended time that this Japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the finished dish. The pork then simmered again in a fresh pot of water and sauce ingredients to season it.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare 2 tablespoon sugar
- Get 450 gram pork belly
- Make ready 100 gram soy sauce
- Make ready 80 gram cooking wine
- Take 4 piece garlic
- Get 10 gram ginger
- Prepare 10 gram spring onion
- Prepare 2 star anise(optional)
- Prepare 1 cinnamon stick(optional)
- Make ready Sichuan pepper (optional)
- Take Fennel seed(optional)
Kakuni (角煮) is Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish. Braised in a ginger broth, then served in a sweet soy sauce based sauce, this Japanese Pork Belly is also easy to make! 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 good.
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 ❤️
Buta no kakuni, or Japanese braised pork belly, is therefore cooked in two stages. The browning gives the meat texture and prevents it from acquiring the mouthfeel of boiled meat. The braising gives the meat its flavor as it slowly soaks up the richness of the seasonings and spices. How to Choose Pork Belly for Kakuni. The first thing to look for in pork belly is having a good balance of meat and fat.
So that is going to wrap it up for this exceptional food japanese braised pork belly recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
