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KAKUNI (SOFT Pork Belly) Recipe | Popular Japanese Cooking Recipes

Byamazingfoodstv


Japanese cooking:
Kakuni pork belly today. The full name is Buta no Kakuni, in Japanese. It is very soft. It looks greasy because its pork belly. However, after cooking it for a long time , lots of fat goes out. Umami stays in.

Kakuni.
Kaku means block, ni means simmer.
Kakuni means simmered block of pork.

#kakuni#japanese#cooking#recipe

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After many years:

I’m doing a bad job in this video.
I’m sure it was tasty at the time, but now I’m almost 40.
I would cook it now, less greasy.

I need to sacrifice grease for good health.

I will upload a new Kakuni video again!
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And now I did!(2020)

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42 Comments

  10. I'm actually in a Japanese restaurant and realized how tired I am of ordering the same things again and again. I read 'buta kakuni' on the menu, went to YT, and found yours which I will now download, replicate the dish at home, and add it to my repertoire of favorite "not so beautiful" food. (You have a very adorable daughter, btw.) Arigato gozaimas!!

  13. I saw (and do just right now) this recipe for the first time, ( halfway i saw the link of the new version), my pork isn't tender, maybe it was too cool where start? or the heat are too high ( i don't believe this)… but the smell…OMG!!! a will try again

  30. Aluminum should not touch the food as the aluminum will be absorbed into the food , then to the body and blood stream. this aluminum is dangerous as it attacks the protection of the brain. Use parchment paper instead.

  31. I had a zip lock bag of cut pieces of pork ribs I wanted to use up and wanted to try a different recipe. What caught my attention about this video is how simple it was to make! I wasn't to worried about measurements, just follow the chef and you cannot go wrong. Especially the aluminum foil lid, I tried going with the metal lid and the reduction wasn't happening even when I had it propped open. I fully covered the pot with heavy duty foil and punched a 1 inch hole in the center because the pot I used was large, and sure enough the ribs were simmering nicely. There was no fuss, just keep an eye on the fluid reducing and lower the heat if needed. I was enjoying this recipe as much as the chef did in the video! Mahalo Chef for sharing your video! This definitely a keeper!

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