Recipe of Any-night-of-the-week Japanese style braised pork

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The ingredients needed to make Japanese style braised pork:

1. Take 500 g Pork belly
2. Prepare 2 Spring onion
3. Make ready 1 small chunk Ginger
4. Make ready 4 cloves Garlic
5. Make ready Sauce
6. Make ready 150 ml Soy sauce
7. Get 300 ml Water
8. Get 150 ml Rice wine
9. Get 20 ml Mirin
10. Get 4.5 Tablespoons Caster sugar

They don't look anything alike because they aren't: char siu is roasted, whereas chashu is. Home Recipes Pork Shanghai-Style Braised Pork Belly (Hong Shao Rou). Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni.

Instructions to make Japanese style braised pork:

1. Mix all the sauce ingredients together.
2. Sprinkle some salt on both sides of pork and marinate for 15 minutes.
3. Heat the frying pan and add in 1 teaspoon vegetable oil. Pan fry both sides of pork until the both sides turn golden brown.
4. Push the meat to one side and then add in and fry spring onion, ginger and garlic.
5. Pour in the mixed sauce and bring it to boiled. And then slim the pork for 60 minutes. (Turn the pork every 20 minutes)
6. Let the pork rest a bit and then slice them. Enjoy😋

Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year's favorite Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Kakuni is a recipe that originated in Japan's south, and is related to red-braised Chinese pork dishes such as dong-po pork. The Japanese version is lightly seasoned but sweet and gelatinous, and its rich flavours benefit from being offset with the sharpness of mustard, sliced leeks or chilli threads. Braising a pork belly must be a typically asian thing to do, as there is a filipino dish that looks very similar, called humba.

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