Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered pork belly. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Simmered Pork Belly is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Simmered Pork Belly is something that I have loved my whole life.
If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour, but it does not over power the flavour of pork. A recipe showing how I make my favorite Japanese recipe, kakuni!
To get started with this particular recipe, we must first prepare a few components. You can have simmered pork belly using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Pork Belly:
- Take 1 kg Pork belly block
- Take 5 Boiled eggs
- Take 2/3 Daikon radish
- Prepare 1 bag Spinach
- Prepare 1 Japanese mustard
- Prepare Pork Belly Simmering Sauce
- Get 120 ml Soy sauce
- Make ready 150 ml Sake
- Prepare 100 ml Mirin
- Take 40 ml Sugar
- Prepare For Parboiling the Pork:
- Get 1 The rinsing water from rinsing rice
- Get 1 tbsp If using water, some rice (or rice bran)
- Take 2 stalks worth The green part of a Japanese leek
- Make ready 3 to 4 slices Sliced ginger
Once the pork-belly has been par-boiled, you want to rinse off any coagulated proteins on the exterior of the pork that may lend an off flavor to the finished Kakuni. Here is how to make Simmered Pork Belly and Daikon Radish. It can be made quickly and easily using Pork. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce.
Steps to make Simmered Pork Belly:
- Make the simmering sauce. Put the sake and mirin in a pan, and bring to a boil. Cook until the alcohol has evaporated, add the sugar and soy sauce, and the sauce is done.
- Put a generous amount of oil into a frying pan, and shallow fry the pork belly block.
- Put the shallow fried pork belly block and all the parboiling ingredients into a pressure cooker and heat. When it comes to a boil, skim off the scum, lock on the lid and cook under pressure for 20 minutes.
- After 20 minutes, turn the heat off and leave until the pressure comes down naturally, and to continue to cook the pork with residual heat.
- When the pressure has come down and the cooker has cooled down, take the meat out and rinse it quickly. Cut into 5 pieces.
- Wash out the pressure cooker. Add back the pork belly, plus peeled and sliced daikon radish as well as the simmering sauce from Step 1. Heat the cooker to bring it up to pressure, and cook under pressure for 15 minutes.
- De-pressurize the cooker and open the lid. Push the daikon radish to the side, add the boiled eggs and place a piece of paper towel on top of the contents of the cooker to act as a drop lid (otoshibuta).
- Simmer to reduce for about 10 minutes, while pouring the sauce over the meat occasionally.
- Serve on a plate with boiled spinach. Spoon over some of the sauce with Japanese mustard on the side.
Remove from the pot, rinse under cold water and then dry with some paper towels. Pork belly is the cut where bacon originates and is quite heavy in fat. But the extended time that this Japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the. Pork belly is a popular cut of meat treasured by many great cuisines around the world. Containing a high percentage of fat, it needs to be cooked in a particular way in order to reduce its greasy taste.
So that’s going to wrap it up for this special food simmered pork belly recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
