Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, japanese braised pork belly. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese braised pork belly is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Japanese braised pork belly is something that I’ve loved my entire life. They’re 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. Make this easy, melt-in-your-mouth Chashu pork belly recipe at home!

To get started with this particular recipe, we have to prepare a few ingredients. You can cook japanese braised pork belly using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Japanese braised pork belly:

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

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. 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.

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 ❤️

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. Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar.

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