Japanese braised pork belly
Japanese braised pork belly

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, japanese braised pork belly. It is one of my favorites. For mine, I am going to make it a bit unique. 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 popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Japanese braised pork belly is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook japanese braised pork belly using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Japanese braised pork belly:
  1. Get 2 tablespoon sugar
  2. Get 450 gram pork belly
  3. Make ready 100 gram soy sauce
  4. Take 80 gram cooking wine
  5. Make ready 4 piece garlic
  6. Take 10 gram ginger
  7. Make ready 10 gram spring onion
  8. Get 2 star anise(optional)
  9. Get 1 cinnamon stick(optional)
  10. Take Sichuan pepper (optional)
  11. Prepare Fennel seed(optional)

Braised in a sweet and savory sauce, you can now add the tender slice of meat as. Braising a pork belly must be a typically asian thing to do, as there is a filipino dish that looks very similar, called humba. 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 braised pork belly cooked and flavored strongly with Soy Sauce and sugar.

Instructions to make Japanese braised pork belly:
  1. Remove the pork skin then tie the pork belly up to a roll
  2. Stir fry the ginger, garlic and spring onion till it’s golden brown.Take it out to wait for next step.
  3. 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.
  4. 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.
  5. 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
  6. Cut the pork into thin slice when it’s cold if you want to use the pork for Ramen topping
  7. 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 ❤️

It is not a traditional Japanese dish to put in Osechi Ryori Kakuni has its origin in China, over time adapted to the flavors of Japan. Chinese cuisine has a dish called Dongporou which looks very similar to Kakuni. 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.

So that is going to wrap this up for this special food japanese braised pork belly recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!