Easiest Way to Make Appetizing Japanese braised pork belly

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Before you jump to Japanese braised pork belly recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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In order to see results, it is definitely not a requirement to drastically alter your eating habits. It's not a bad idea if you desire to make big changes, but the most important thing is to bit by bit switch to making healthier eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let's go back to japanese braised pork belly recipe. To make japanese braised pork belly you need 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Japanese braised pork belly:

1. Get 2 tablespoon of sugar.
2. Use 450 gram of pork belly.
3. You need 100 gram of soy sauce.
4. You need 80 gram of cooking wine.
5. Prepare 4 piece of garlic.
6. Get 10 gram of ginger.
7. Use 10 gram of spring onion.
8. Take 2 of star anise(optional).
9. Take 1 of cinnamon stick(optional).
10. Take of Sichuan pepper (optional).
11. Use of Fennel seed(optional).

Steps to make Japanese braised pork belly:

1. Remove the pork skin then tie the pork belly up to a roll.
2. Stir fry the ginger, garlic and spring onion till it’s golden brown.Take it out to wait for next step..
3. Pan-fry the surface of the pork belly until it ‘s golden brown. Put sugar in the pot until it’s caramelized. Coat the pork belly with caramelizad sugar..
4. Put the soy sauce and cooking wine into the pot. Add the ginger. Garlic and onion back into the pot along with the spices (optional)then add 500 grams of water. Boiled in medium fire for 40 mins..
5. Cool down the sauce and pork. Move them into a container where the source could cover the whole pork. Leave it in the fridge overnight.
6. Cut the pork into thin slice when it’s cold if you want to use the pork for Ramen topping.
7. For pork belly rice bowl, heat up the pork along with sauce. Sprinkle the sauce on top of the pork belly rice bowl. Add any preferred topping. Voilà ❤️.

If using pork belly, roll the sheet to make a log, then tie it. So the name kakuni does not imply or mean "pork" but if you say kakuni, it has to be made with pork belly. Pork belly has a lot of fat but that's where all the flavour is. However, by cooking the pork belly for a long time, much of the fat melts away and the fat that remains is really tender so the finished dish does not taste fatty. Remove from the oven and place on a counter top, or cooling rack to cool.

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