Japanese braised pork belly
Japanese braised pork belly

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, japanese braised pork belly. One of my favorites. This time, I will make it a bit tasty. 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 favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Japanese braised pork belly is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:
  1. Make ready 2 tablespoon sugar
  2. Prepare 450 gram pork belly
  3. Make ready 100 gram soy sauce
  4. Get 80 gram cooking wine
  5. Make ready 4 piece garlic
  6. Take 10 gram ginger
  7. Take 10 gram spring onion
  8. Get 2 star anise(optional)
  9. Prepare 1 cinnamon stick(optional)
  10. Make ready Sichuan pepper (optional)
  11. Prepare 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. Japanese braised pork belly (Buta no kakuni, 豚の角豚の角煮) A traditional Japanese way to cook pork belly.

Steps 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 ❤️

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 the name kakuni does not imply or mean "pork" but if you say kakuni, it has to be made with pork belly. Pork belly has a lot of fat but that's where all the flavour is.

So that’s going to wrap this up for this exceptional food japanese braised pork belly recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!