How to Make Pork Kakuni (Braised Pork with Less Fat Recipe) | Cooking with Dog
This Pork Kakuni, braised pork is perfect for those who are concerned about the amount of fat. In the recipe, the fat is reduced as much as possible. Serve it piping hot and enjoy the delicious Kakuni!
How to Make Pork Kakuni
(serves 3~4)
500g Pork Belly (1.10 lb)
30g Ginger (1.06 oz)
A green part of Naganegi – Long Green Onion
– Simmering Stock –
100~150ml Sake (3.38~5.07 fl oz)
450ml Warm Water (1.90 us cup)
5x5cm Kombu Kelp (2×2 inch)
2 tbsp Raw Sugar
2 ½ tbsp Soy Sauce
1 tbsp Mirin
2 Soft Boiled Eggs
6 Boiled Green Bean Pods
Karashi – Japanese Mustard
Otoshi buta – Japanese-style drop-lid
(Round parchment paper with a half inch hole in the center can be substituted for otoshi buta.)
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角煮は食べたいけれど脂が気になりますね。今日は脂をしっかり抜いた美味しい豚の角煮を作ります。熱々で食べてくださいね。
豚の角煮の作り方
＜材料＞3~4人分
●豚バラ肉かたまり500g
●生姜30g
●長ねぎの青い部分1本分
煮汁
●酒100〜150ml（肉を柔らかくし、肉の臭みも取る）
●ぬるま湯450ml
●出し昆布5cm角1枚
●きび砂糖大２
●醤油大2と1/2
●みりん大1
●半熟ゆで卵2個
●茹でたさやいんげん6本
●からし
落とし蓋（ない場合はオーブン用ペーパーを鍋に合わせて切り、中心に直径1.5cm位の穴をあけたものでも良い)
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フランシスのTシャツとエプロンを注文！
フランシスのお弁当箱、巾着袋、お箸セットを注文！
Ingredientes para Pork Kakuni
(serve de 3 a 4)
500g de Barriga de Porco
30g de gengibre
A parte verde do Naganegi – que é Cebolinha Longa
– Caldo Fervente –
100 a 150ml Sakê
450ml de Água Quente
5x5cm de Alga Kombu
4 colheres de sopa de Açúcar Cristal
5 colheres de sopa de Shoyu
2 colheres de sopa de Mirin
2 Ovos Meio Cozidos (4 minutos)
6 Vagens Cozidas
Karashi – Mostarda Japonesa
Otoshi buta – “tampa de peso” no estilo japonês
(Um círculo de papel vegetal com um buraco de 2,5 cm no meio pode subtituir o otoshi buta.)
source
I hope chef make more useful videos food
Hi,
Love your cooking!
Do you use regular sake or cooking sake for the recipe? Thanks!
Serve 3-4. lol more like serve one for me.
This is like Filipino adobo. I can do this in 30 minutes and get the same result.
Is that pork belly without skin?
Did we just make pork broth and then discarded it?
.
P….
ช่องนี้หาเมนูอะไรมีสอนทำทุกอย่างจริงๆ🥺
ציפור חיים. שלי😂👩
O kay Youtuade why you recommended me 10 years old video
I’m looking for good recipes that uses pork belly, and I think I’m sticking with this one
thinking of making Kakuni, am coming back to check it out again. been watching your video for 6 years now constantly.
It looks so much like Adobo (braised pork/chicken in soy sauce with bay leaf)
I have everything except a drop lid. 😅
What happens to the liquid for boiling the pork 2 to 3 hours in the beginning?
So is it salty or sweet? Im worried ill waste good food if this tastes odd.
a Takashi Miike movie brought me here… (ambition without honor)
chef, why do u have to braise it twice? and did u discard the first broth?
thats FAT look YUM!!!!
This recipe actually reminds me a lot of Filipino pork adobo. There’s quite a few parallels.
in the Philippines we call that pork adobo
I don't know if I would like sugar in this recipe. But I would probably add a little more mirin though. But I most certainly like the method you are using for this delicious looking dish.
The dog is a paid actor
Iba a hacer esta receta… pero entre que no tengo la mitad del material y que hay que estar hirviendo durante dos horas, va a ser que no.
Interesante lo de la tapa agujereada para dejar que la cosas cuezan en su sitio.
I like how she cooks, she has a very careful and detailed way of handling the food…
Like the background music of this video! So interesting!
Just tried it, was out of Sake, used basic lager instead with a dash of rice vinegar. Tasted brilliant anyway.
EDIT : Also, instead of discarding the broth and using water, I used 450ml of the broth instead. Thought it would be sad not to use that delicious pork broth.
🥰🥰🥰🥰
I have Cooke many of your recipes and I really appreciate what you are teaching. I have cooked your oyakodon, braised fish, kabocha, and now your pork belly. Thank you so much!
Is the pork belly skinless or with skin?
This is a series of sleepy doggie punishment video.
Love the waltzes by Chopin
Hi, I love your recipe and would like to cook & have it with my 2.5 year old daughter. What can I use to substitute for sake and mirin?
Cook for 2 to 3 hours in water with ginger and green onion?
Dog is it all right?
(^_-)~~~👍👍👍太謝您~老師~~希望成功學到😊😊😊~~~祝願您身體健康~~~💕💕
I can’t find a toboshi buta like yours. Went to Amazon and was only able to find the traditional wooden one and some drop lid with the nose of a pig with 2 little holes in the center. Where can I get one like yours? Could you send me a link?
美味しそうですね。
しかし後ろのワンコが眠そうだったり
ガン見したりと、そっちが気になる(笑)
Poor baby is falling asleep!
日本人手ラップ使い過ぎだよな
I wanna see that dog in the next recipe
I am obsessed with these authentic cooking videos. It's fun to see how one recipe can vary regionally and by family tradition. Cool stuff. I'm super hungry.