Pork belly ribs or spare ribs, or we call it kakuni (without bones) in Japan, cooked until very soft. You can eat with chopsticks no problem. Silly to use a knife.
Pork belly ribs (no need to be in bits as long as they fit in the pot)
1. Simmer for 40 minutes in water.
2. Wait till the pot cools down.
3. Wash the pork to get scums off.
4. Cook it in the same liquid with sugar and ginger 30 minutes
5. Add soy sauce, cook 20 minutes.
6. Wait till the pot cools down.
Finished!!
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Just found your videos. I enjoyed watching them. Thank you very much for the recipes. My children love Japanese food so will try to cook soon. Your daughters are so adorable☺️
Music is too loud to hear what you're saying. Back to the old video.
I very much enjoy these videos. I started with making your dashi, then miso soup, then tamago (difficult in a round pan, but tastes wonderful). I’m cooking this today; however, I am using pork shoulder as opposed to belly as I fear the family would not like the fat (but they have no problem eating bacon 🤣). Please keep these videos coming.
I made your original recipe so many times over the years, and it always came out delicious! I can see the logic of doing it this new way, I will try it out! Thank you!
The video was quite good. Thanks for the recipe
Pork belly ribs (no need to be in bits as long as they fit in the pot)
1. Simmer for 40 minutes in water.
2. Wait till the pot cools down.
3. Wash the pork to get scums off.
4. Cook it in the same liquid with sugar and ginger 30 minutes
5. Add soy sauce, cook 20 minutes.
6. Wait till the pot cools down.
Finished!!