Guide to Make Japanese braised pork belly

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, japanese braised pork belly. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Japanese braised pork belly is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Japanese braised pork belly is something that I have loved my entire life.

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.

Recipe of Japanese braised pork belly

To begin with this recipe, we must first prepare a few components. You can have japanese braised pork belly using 11 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

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. Prepare 80 gram cooking wine
5. Take 4 piece garlic
6. Make ready 10 gram ginger
7. Take 10 gram spring onion
8. Take 2 star anise(optional)
9. Prepare 1 cinnamon stick(optional)
10. Prepare Sichuan pepper (optional)
11. Get Fennel seed(optional)

I recently found your site, and was very excited to see Japanese food recipes in English, because I live in Japan and have always wanted to make more Japanese food. 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 and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky.

Instructions

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 ❤️

If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. 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. 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.

As simple as that Recipe of Japanese braised pork belly

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