Japanese braised pork belly
Japanese braised pork belly

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese braised pork belly. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Japanese braised pork belly is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Japanese braised pork belly is something that I have loved my entire life. They are nice and they look wonderful.

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 then simmered again in a fresh pot of water and sauce ingredients to season it.

To begin with this 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 it.

The ingredients needed to make Japanese braised pork belly:
  1. Prepare 2 tablespoon sugar
  2. Make ready 450 gram pork belly
  3. Make ready 100 gram soy sauce
  4. Take 80 gram cooking wine
  5. Prepare 4 piece garlic
  6. Get 10 gram ginger
  7. Prepare 10 gram spring onion
  8. Prepare 2 star anise(optional)
  9. Get 1 cinnamon stick(optional)
  10. Get Sichuan pepper (optional)
  11. Take Fennel seed(optional)

So good with rice and egg on the side. Kakuni (角煮) is Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.

Instructions 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 ❤️

How to Choose Pork Belly for Kakuni. The first thing to look for in pork belly is having a good balance of meat and fat. 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. 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.

So that is going to wrap this up with this exceptional food japanese braised pork belly recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!