Japanese Braised pork belly recipe | ASMR Cooking
Kakuni pork

(Chapter)
0:00 prepare Ingredients
1:21 Sear Pork
3:38 Slow cook pork
5:23 Break time
5:25 Soft boiled egg
6:55 Marinade pork
8:02 Reheat and presentation

This recipe is for 3-4 serves

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Full Recipe in my Recipe blog

Same Recipe Video with BGM (From my previous channel)

FAQ about the ingredients:

FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)

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👀[Extra instruction]👀

In traditional recipes, the pork is pre-boiled, and then cooked with fresh water and the seasonings.

The pre-boiling is for removing the pork smell and fat.
But it loses lot of flavour during the pre-boiling.

In this recipe, we take good time to sear the pork to remove fat and its smell instead of pre-boiling.
That way, we don’t have to pre-boil the pork, and we don’t lose any of the goodness👍

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🍙About CHEF’S LABO (Chef’s Laboratory)🍙

Hi!! My name is Taku.
A Japanese chef lives in Australia!!

CHEF’S LABO (My previous channel) was originally started as a Japanese recipe channel with detail instruction and upbeat BGM.

On the other hand, This channel CHEF’S LABO ASMR is focusing on simple and clean video presentation with the detail instructions in many language translations.

And Short Videos are bit more like entertainment I guess😉
So hope you will like both style!!

If you are interested in truly helpful Japanese recipes, and want to cook professional quality foods at home, Please don’t forget to SUBSCRIBE and turn the notification ON, so you won’t miss new videos!!👍

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🍜Support CHEF’S LABO, so I can keep it going!!🍜

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🍤CHEF’S LABO -Cook at home like a Pro- (My previous Channel)🍤

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💻 Website (Recipe blog)💻

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🍽 [The plates I used in the video] 🍽
5 % off for any purchases with my promo code: CHEFSLABO

[MUSUBI KILN website]

[Black plate]

[Blue & Red Side plate]

[Cat teacup]

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*Discount shipping for over 5000 JPY
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