KAKUNI BRAISED PORK BELLY recipe – YANYUM 18 (角煮 돼지 장조림 日式东坡肉) | Tokyo
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Follow and let me know what you want to see: http://instagram.com/patrickyan http://twitter.com/patrickyan Hashtag #YANYUM Kakuni, the Japanese version of braised pork belly that originated from China, has a simple sweet and savory flavor. Use Berkshire pork belly for the best silky texture and buttery fat. ======== Ingredients: 800g-1kg pork belly 45g ginger (half for initial boil, half for final braising) 3 green onions or 1 Tokyo negi (large green onion) 1/3 cup sake 1/3 cup mirin 1/3 cup soy sauce (replace 1-2 tbsp with Chinese dark soy sauce for a deeper color) 2 tbsp brown sugar 600-800 ml dashi stock 재료: 흑돼지 삼겹살 800g-1kg 생강 45g (반은 처음 끓일 때 쓰고 반은 졸일 때 씀) 파 3개 혹은 대파 1개 청주(사케) 1/3컵 맛술(미림) 1/3컵 간장 1/3컵 (1-2큰술은 중국 노추 간장으로 대체하면 더 붉은 색깔이 나옴) 흑설탕 2큰술 다시 육수 600-800ml 材料: 黑猪五花肉 800g-1kg 姜 45g(一半第一次煮的时候用,一半第二次炖的时候用) 葱 3个 或者大葱1个 清酒 1/3杯 味醂 1/3杯 酱油 1/3杯(可以用老抽代替1-2大勺) 黑糖 2大勺 出汁高汤 600-800ml
Comments
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As I can't eat pork , can I use this recipe with chicken ?
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I made this last week but substituted the dashi stock with a chicken flavoured one, it came out amazing! Thank you very much!
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맛있어 보입니다~
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wow thanks for sharing! BTW how could you speak three languages so perpectly? did you went to international school?
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What did you add at 1:50? couldn't make it out.
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Oh may, need to test this! Where did you learn to cook?