Kakuni Bossam (braised pork belly)
135 Thời gian nấu
trung bình
Buổi Tối
Đậm đà
Trung bình
Nguyên liệu
- 1/4 chén grapeseed oil
- 1 kg boneless pork belly with skin on
- 400 ml Japanese cooking sake , (from specialty food shops and Asian grocers)
- 1 chén soy sauce
- 100 ml mirin
- 70 g brown sugar
- 2 thìa canh oroshi ginger ,Japanese ginger paste,
- 6 eggs
- CONDIMENTS:
- Hot mustard paste
- Sliced cucumber pickled
- Red coral lettuce , leaves separated
- Kimchi
- Roasted sesame seeds
- Togarashi seasoning
Cách làm
- Place oil in a large heavy-based saucepan over high heat. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.
- Combine sake, soy, mirin, sugar, ginger and 4 cups (1L) water in a large jug. Pour over pork belly and bring to a simmer. Skim off any impurities that rise to the surface. Reduce heat to low, cover with a lid and simmer for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender, but not falling apart. Remove from heat and cool to room temperature. Chill overnight to allow flavours to develop.
- Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 1/2 minutes. Drain and refresh in iced water. Peel eggs and place in cooking liquid with the pork to marinate overnight.
- The following day, remove eggs and set aside. Place pan over medium heat and bring to a gentle simmer. Simmer for 20-25 minutes until pork is warmed through. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs. To eat, place a slice of pork on a lettuce leaf and top with desired condiments and egg, and roll up to eat.
Hãy lưu ý về bất kỳ dị ứng nào mà bạn và gia đình mình có thể gặp trước khi thử món ăn này!