This video will show you how to make Kakuni, braised pork belly cooked and flavored strongly with soy sauce and sugar.
Full recipe here:
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This video will show you how to make Kakuni, braised pork belly cooked and flavored strongly with soy sauce and sugar.
Full recipe here:
Connect with us on Facebook:
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You must be logged in to post a comment.
So easy, yet so good
Can i get a picture of the sake bottle?
Yum. Want to try this recipe. Thank you. ❤️
Is there much difference between making Kakuni and Chashu チャーシュー/Nibuta (煮豚) ?
Aside from the pork belly is rolled and tied with string. Other than that, they seem really similar.
1 brown onion
2 lb (900g) pork belly
1 Tbsp oil
3 green onions, cut into thirds
1/2 cup (120ml) Soy Sauce
1/2 cup (120ml) Sake
1/2 cup (100g) sugar
I did this last night. Certified delicious!!!!! Thanks so much for sharing!! 🙏
Oishisou desu ne!
I add also ginger and garlic.
What happened to the onions you boiled the pork belly with, do you use them or throw them out?
HUMBA is life!
If I'm looking for a leaner dish, would pork shoulder be an acceptable substitute?
😍😍😍😍 mouth watering
Parang adobo
But I dont have sake,any alternative?? (From India)
Do I have to use sake?
Why cut up an onion when you dont use it
fat and sugar and you people are still so slim!?!
This was delicious, thanks!
Yu me i wa t it yes for me
I was wondering if I could do this with beef since I don't eat pork, but I'm not sure what cut of beef I should use.
Look nice! Will try. Thank you.
Thank you for this recipe. I ordered some pork belly 3 days ago and picked it up yesterday. But the dumbfs forgot to thaw it so they can slice it thin like bacon. So they sliced it into thick long pieces instead so I can't use it for my original recipe. I can't rely anyone around here anymore. So I will be able to use this pork belly because of your very delicious recipe.
So helpful! Thank you for your recipe! I will try this today with my new crock pot!
I love her accent!
What do you do with the pork broth? I hope you drank it.
when boiling the pork should I lower it to a simmer for three hours or what? I don't want to destroy the pork by keeping it in too high a heat, but I also want to ensure it does become soft
Can I omit the sake?
This reminds me a lot of the Vietnamese thit kho tau, a dish they make for tet
No chatter, clear explanations, good photography. And lovely food!
Its like indonesian babi kecap, without star anise and garlic
it's like an Japanese version of adobo from the Philippines the only difference is they used vinegar instead of sake.
Easy and simple. I will try it today.