Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, japanese braised pork belly. One of my favorites. This time, I will make it a little bit tasty. This will be really 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 recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Japanese braised pork belly is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 2 tablespoon sugar
- Get 450 gram pork belly
- Get 100 gram soy sauce
- Prepare 80 gram cooking wine
- Get 4 piece garlic
- Get 10 gram ginger
- Get 10 gram spring onion
- Take 2 star anise(optional)
- Make ready 1 cinnamon stick(optional)
- Prepare Sichuan pepper (optional)
- Get Fennel seed(optional)
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. 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.
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 ❤️
Chinese cuisine has a dish called Dongporou which looks very similar to Kakuni. 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. Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! If you love pork, you must try this kakuni (角煮, simmered pork belly).
So that is going to wrap this up for this special food japanese braised pork belly recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
