Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, japanese braised pork belly. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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 is then simmered again in a fresh pot of water and sauce ingredients to season it.
Japanese braised pork belly is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Japanese braised pork belly is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this 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 it.
The ingredients needed to make Japanese braised pork belly:
- Prepare sugar
- Prepare pork belly
- Make ready soy sauce
- Prepare cooking wine
- Make ready garlic
- Make ready ginger
- Prepare spring onion
- Take star anise(optional)
- Make ready cinnamon stick(optional)
- Get Sichuan pepper (optional)
- Make ready Fennel seed(optional)
Kakuni (角煮) is Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish. It is sweet, savory and full of flavor. Step by step directions with pictures makes this recipe so quick and easy. So the name kakuni does not imply or mean "pork" but if you say kakuni, it has to be made with pork belly.
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 ❤️
Pork belly has a lot of fat but that's where all the flavour is. However, by cooking the pork belly for a long time, much of the fat melts away and the fat that remains is really tender so the finished dish does not taste fatty. Chinese Dung Po is braised pork belly, much more similar to this. You can use a pork loin block or a sheet of pork belly. If using pork belly, roll the sheet to make a log, then tie it.
So that is going to wrap this up for this special food japanese braised pork belly recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
