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Japanese Braised Pork Recipe | ASMR Cooking

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CHEF'S LABO 自宅で出来るプロの味
CHEF'S LABO 自宅で出来るプロの味
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Recipe Information

Recipe Available
Video-Specific Recipe

Braised Pork (Kakuni)

Cultural Context

Kakuni, a traditional Japanese dish, originates from Okinawa and is known for its melt-in-your-mouth pork belly. This dish is often enjoyed during special occasions and family gatherings, showcasing the art of slow cooking. Today, Kakuni has gained popularity beyond Japan, with variations emerging in many Asian cuisines, celebrating the rich flavors of braised meats.

JapaneseJPmain
180 min
hard
4 servings
Servings4
Pork belly (skin on) 1200g
Onion 2
Garlic 10g
Ginger (skin on) 10g
Egg 5-6
Any type of vinegar some
Water 800ml
Kombu (dried kelp) 3g
Sugar 1tbsp (15g)
Sake 2tbsp (30ml)
Mirin 2 tbsp (30ml)
Soy sauce 5 tbsp (75ml)

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity, while white wine is more accessible.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork butt

Pork shoulder is leaner, and pork butt is often less expensive.

1

Prepare ingredients.

2

Sear pork belly until browned.

3

Slow cook pork with marinade ingredients and water.

4

Add soft boiled eggs during cooking if desired.

5

Reheat and present the dish.

Cooking Techniques

braising

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

soygluten

Also Known As

Kakuni
Local Name: 角煮

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