Recipe of Quick Japanese braised pork belly

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, japanese braised pork belly. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side. This post may contain affiliate links. Please read my disclosure policy for details. This video will show you how to make Kakuni, braised pork belly cooked and flavored strongly with soy sauce and sugar.

Japanese braised pork belly is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Japanese braised pork belly is something which I’ve loved my whole life.

To begin with this particular recipe, we have to 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. Take 2 tablespoon sugar
2. Get 450 gram pork belly
3. Prepare 100 gram soy sauce
4. Take 80 gram cooking wine
5. Prepare 4 piece garlic
6. Make ready 10 gram ginger
7. Prepare 10 gram spring onion
8. Make ready 2 star anise(optional)
9. Get 1 cinnamon stick(optional)
10. Make ready Sichuan pepper (optional)
11. Get Fennel seed(optional)

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. 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.

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 ❤️

It is typically slow cooked until tender and served in a sweet soy sauce based sauce. 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. 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.

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