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Japanese braised pork belly
Japanese braised pork belly

Before you jump to Japanese braised pork belly recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to japanese braised pork belly recipe. To make japanese braised pork belly you only need 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Japanese braised pork belly:
  1. Get 2 tablespoon sugar
  2. Provide 450 gram pork belly
  3. Get 100 gram soy sauce
  4. Get 80 gram cooking wine
  5. Provide 4 piece garlic
  6. Use 10 gram ginger
  7. Provide 10 gram spring onion
  8. Take 2 star anise(optional)
  9. Get 1 cinnamon stick(optional)
  10. Get Sichuan pepper (optional)
  11. You need Fennel seed(optional)
Steps 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 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.

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