buta-kakuni

Name: buta-kakuni
Ingredients: 600 g pork belly; 45 g ginger; 12 g garlic cloves; 6 g niboshi; 0.33 cups sake; 1 ½ cups water; 1 tbsp sugar; ¼ cups soy sauce; 0.33 cups mirin; 2 star anise; 1 black cardamom pod; 1 tsp salt

From: Food recipe collection

🥘 Ingredients

pork belly 600 g
ginger 45 g
garlic cloves 12 g
niboshi 6 g
sake 0.33 cups
water 1 ½ cups
sugar 1 tbsp
soy sauce ¼ cups
mirin 0.33 cups
star anise 2
black cardamom pod 1
salt 1 tsp

1

Cut pork belly into 2.5-inch pieces and fry until golden. Add ginger , garlic cloves , and niboshi and fry until fragrant. Add sake and boil until you no longer smell alcohol. Add water , sugar , soy sauce , mirin , star anise , black cardamom pod , salt , and return the pork to the pot. Bring to a simmer and then turn down the heat and cover with a tight fitting lid. Cook with parchment paper covering in 120C oven for 3 hours . Strain the braising liquid and if you are going to serve it right away, skim off the extra fat. It's best if you let this sit in the fridge overnight though as this gives the meat a chance to absorb more flavor, and it will make removing the excess fat a lot easier.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search