Скачать с ютуб How to Make KAKUNI || Japanese Braised PORK BELLY. Recipe by Always Yummy! в хорошем качестве

How to Make KAKUNI || Japanese Braised PORK BELLY. Recipe by Always Yummy!

Japanese dish Kakuni is a braised pork belly. It is cooked all over Japan and mainly in the southern part of the country, Okinawa prefecture. Do not be afraid of a large amount of fat, most part of it is evaporated while braising and meat becomes soft and tender. Kakuni is quite easy to cook, main part of a process is braising. Though cooking this dish takes some time, it is worth it – a dish will be a true culinary event. ❤️ If you like the recipe and want to say thanks, you can buy us a coffee - http://buymeacoffee.com/alwaysyummy ✅ Ingredients: • pork belly – 2,2 lb | 1 kg • 6 eggs • ginger – 2 oz | 60 g • scallion – 1,5 oz | 40 g • wakame seaweed – 0,1 oz | 4 g • 4 star anise • brown sugar – 6 tbsp • soy sauce – 6 tbsp • mirin (regular wine can be used) – 3 tbsp • water – 5 cup | 1,3 l ✔︎ You will need: • carving board • saucepan • pan 📙Preparation: 1. Cut the pork belly into pieces of 1-1,5 in | 3-4 cm. 2. Heat a pan, lay out the meat pieces and fry on all sides until golden crust over medium heat. 3. Take the meat out into a saucepan. 4. Add some water into the saucepan, covering the meat ½ in | 2 cm above, bring to a boil and skim the froth. 5. Add 1 oz | 30 g of sliced ginger, the star anise and scallion. Cover with a lid and cook over low heat for 2 hours. 6. In two hours check the meat readiness – it is to be very soft. 7. Lay the meat out into a deep pan and add the filtered broth half the meat level. 8. Add 1 oz | 30 g of sliced ginger and the wakame seaweed, cover with a lid and simmer for 20 minutes over low heat. 9. Add the mirin, 3 tbsp of brown sugar and 3 tbsp of soy sauce, braise over low heat for 5 minutes. 10. Flip the meat pieces and add another 3 tbsp of sugar and soy sauce each, simmer for 5 minutes over low heat. 11. Place the eggs, peeled and already boiled for 5 minutes, between the meat pieces. 12. Keep braising for another 5 minutes over low heat. 13. Serve your kakuni pork hot with fresh scallion and halved eggs with runny yolks, poured with the sauce it cooked in.