Japanese style braised pork
Japanese style braised pork

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, japanese style braised pork. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Japanese style braised pork is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Japanese style braised pork is something that I’ve loved my whole life.

Japanese-Style Braised Pork Ribs Japanese-Style Braised Pork Ribs. Buta no kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami. It is simmered with traditional Japanese flavors that include soy sauce, mirin, sake, and sugar, with a hint of ginger and scallions. Sprinkle the pork with salt and brown it on all sides.

To get started with this recipe, we have to prepare a few ingredients. You can cook japanese style braised pork using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese style braised pork:
  1. Prepare 500 g Pork belly
  2. Take 2 Spring onion
  3. Make ready 1 small chunk Ginger
  4. Make ready 4 cloves Garlic
  5. Make ready Sauce
  6. Take 150 ml Soy sauce
  7. Get 300 ml Water
  8. Take 150 ml Rice wine
  9. Make ready 20 ml Mirin
  10. Get 4.5 Tablespoons Caster sugar

Yakibuta (Braised pork) is a chunk of pork cooked in soy flavoured sauce over a couple of hours. It takes time to cook but it is quite simple to make. The flavour penetrates into the meat and the meat is so tender and flavoursome. Slice thinly to serve as a main dish, appetiser at room temperature or cold.

Steps to make Japanese style braised pork:
  1. Mix all the sauce ingredients together.
  2. Sprinkle some salt on both sides of pork and marinate for 15 minutes.
  3. Heat the frying pan and add in 1 teaspoon vegetable oil. Pan fry both sides of pork until the both sides turn golden brown.
  4. Push the meat to one side and then add in and fry spring onion, ginger and garlic.
  5. Pour in the mixed sauce and bring it to boiled. And then slim the pork for 60 minutes. (Turn the pork every 20 minutes)
  6. Let the pork rest a bit and then slice them. Enjoy😋

The flavour penetrates into the meat and the meat is so tender and flavoursome. Slice thinly to serve as a main dish, appetiser at room temperature or cold. Kakuni (角煮) is Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish. I'm not usually into fatty meat but there is something about this dish that I cannot resist. Slow cooking method turns the meat into a delicious creation.

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