Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, japanese braised pork belly. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Japanese braised pork belly is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Japanese braised pork belly is something that I have loved my whole 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. Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.
To get started with this particular recipe, we have to prepare a few components. You can have japanese braised pork belly using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Japanese braised pork belly:
- Get sugar
- Get pork belly
- Make ready soy sauce
- Prepare cooking wine
- Get garlic
- Take ginger
- Get spring onion
- Take star anise(optional)
- Prepare cinnamon stick(optional)
- Get Sichuan pepper (optional)
- Get Fennel seed(optional)
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. 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.
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 ❤️
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. Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar. 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.
So that’s going to wrap this up for this exceptional food japanese braised pork belly recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
