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! Cut pork belly strips into halves or so to fit into a pot you use. Braising a pork belly must be a typically asian thing to do, as there is a filipino dish that looks very similar, called humba. You can have Japanese braised pork belly using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Japanese braised pork belly
- It’s 2 tablespoon of sugar.
- You need 450 gram of pork belly.
- You need 100 gram of soy sauce.
- Prepare 80 gram of cooking wine.
- It’s 4 piece of garlic.
- You need 10 gram of ginger.
- Prepare 10 gram of spring onion.
- It’s 2 of star anise(optional).
- Prepare 1 of cinnamon stick(optional).
- It’s of Sichuan pepper (optional).
- It’s of 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. 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.
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 ❤️.
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. 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.