Japanese braised pork belly. Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta-no-kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. Slow cooked pork belly in soy sauce glaze, Kakuni (Japanese Braised Pork Belly) is literally melt-in-your-mouth delicious.
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as. Since we're now officially deep into winter, I'd like to re-share a recipe for Japanese pork belly, or buta no kakuni. You can cook Japanese braised pork belly using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Japanese braised pork belly
- It’s 2 tablespoon of sugar.
- It’s 450 gram of pork belly.
- It’s 100 gram of soy sauce.
- Prepare 80 gram of cooking wine.
- It’s 4 piece of garlic.
- Prepare 10 gram of ginger.
- It’s 10 gram of spring onion.
- You need 2 of star anise(optional).
- You need 1 of cinnamon stick(optional).
- Prepare of Sichuan pepper (optional).
- You need of Fennel seed(optional).
Really, there are few things that are better on a cold day than a bubbling pot of braised pork belly and its aroma of of ginger. Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar. It is not a traditional Japanese dish to put in Osechi Ryori Kakuni has its origin in China, over time adapted to the flavors of Japan. Chinese cuisine has a dish called Dongporou which looks very similar to Kakuni.
Japanese braised pork belly step by step
- 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 ❤️.
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. Braising a pork belly must be a typically asian thing to do, as there is a filipino dish that looks very similar, called humba. 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.