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Here are the ingridients that are required to produce a remarkably good Japanese braised pork belly:
- Prepare 2 tablespoon of sugar.
- Take 450 gram of pork belly.
- Take 100 gram of soy sauce.
- Take 80 gram of cooking wine.
- Prepare 4 piece of garlic.
- Take 10 gram of ginger.
- Take 10 gram of spring onion.
- Prepare 2 of star anise(optional).
- Get 1 of cinnamon stick(optional).
- Use of Sichuan pepper (optional).
- Get of Fennel seed(optional).
Done with the ingridients? Below are the instructions on cooking Japanese braised pork belly:
All the Japanese braised pork belly recipes I have read, however, start with browning the pork. It is traditional to use pork belly cubes but if, like me, you only have an hour and a half or so to get lunch ready, slicing the pork belly into pieces about an inch thick cuts the cooking time tremendously. Japanese braised pork belly is typically slowly simmered for many hours in a liquid base that includes soy sauce, dashi, sugar, and ginger. Of course, we kept the traditional ingredients as true as possible with the exception of subbing out the sugar for monkfruit. 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.
Recipe : Japanese braised pork belly
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