Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese braised pork belly. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Pork belly is the cut where bacon originates and is quite heavy in fat.
Japanese braised pork belly is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Japanese braised pork belly is something that I’ve loved my whole life.
To get started 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:
- Make ready 2 tablespoon sugar
- Prepare 450 gram pork belly
- Make ready 100 gram soy sauce
- Make ready 80 gram cooking wine
- Get 4 piece garlic
- Prepare 10 gram ginger
- Get 10 gram spring onion
- Make ready 2 star anise(optional)
- Make ready 1 cinnamon stick(optional)
- Get Sichuan pepper (optional)
- Make ready Fennel seed(optional)
Add Soy Sauce, Sake and sugar. Japanese braised pork belly (Buta no kakuni, 豚の角豚の角煮) A traditional Japanese way to cook pork belly. 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.
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 ❤️
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. 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. Remove from the oven and place on a counter top, or cooling rack to cool.
So that’s going to wrap it up for this special food japanese braised pork belly recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
