How to Make Pork Kakuni (Braised Pork Recipe) 豚の角煮 作り方レシピ

Ingredients for Pork Kakuni (serves 3~4) 豚の角煮の作り方 字幕表示可
500g Pork Belly (1.10 lb)
30g Ginger (1.06 oz)
A green part of Naganegi – Long Green Onion

– Simmering Stock –
100~150ml Sake (3.38~5.07 fl oz)
450ml Warm Water (1.90 us cup)
5x5cm Kombu Kelp (2×2 inch)
2 tbsp Raw Sugar
2 ½ tbsp Soy Sauce
1 tbsp Mirin

2 Soft Boiled Eggs
6 Boiled Green Bean Pods
Karashi – Japanese Mustard

Otoshi buta – Japanese-style drop-lid
(Round parchment paper with a half inch hole in the center can be substituted for otoshi buta.)

http://youtube.com/cookingwithdog
http://facebook.com/cookingwithdog
http://google.com/+cookingwithdog
http://twitter.com/cookingwithdog

<材料>3~4人分
●豚バラ肉かたまり500g
●生姜30g
●長ねぎの青い部分1本分

煮汁
●酒100〜150ml(肉を柔らかくし、肉の臭みも取る)
●ぬるま湯450ml
●出し昆布5cm角1枚
●きび砂糖大2
●醤油大2と1/2
●みりん大1

●半熟ゆで卵2個
●茹でたさやいんげん6本
●からし

落とし蓋(ない場合はオーブン用ペーパーを鍋に合わせて切り、中心に直径1.5cm位の穴をあけたものでも良い)

Ingredientes para Pork Kakuni
(serve de 3 a 4)

500g de Barriga de Porco
30g de gengibre
A parte verde do Naganegi – que é Cebolinha Longa

– Caldo Fervente –
100 a 150ml Sakê
450ml de Água Quente
5x5cm de Alga Kombu
4 colheres de sopa de Açúcar Cristal
5 colheres de sopa de Shoyu
2 colheres de sopa de Mirin

2 Ovos Meio Cozidos (4 minutos)
6 Vagens Cozidas
Karashi – Mostarda Japonesa

Otoshi buta – “tampa de peso” no estilo japonês
(Um círculo de papel vegetal com um buraco de 2,5 cm no meio pode subtituir o otoshi buta.)
Video Rating: / 5

19 comments

  1. Sushininja127

    I don't know about you, but I looove Francis' voice AND haircut. He's such a dog with style

  2. If I am making pork for a ramen topping, can I follow a similar method and simply slice the pork thin?

  3. li fang tang

    Where is your microwave chef

  4. Debí casarme con una mujer oriental

  5. I'm very fond of the Karashi. I think it adds a wonderful little taste sensation along with the green beans, the pork, and the egg!

  6. schweetheartmonkee

    Made this it was good. But wondering if somebody knows the name of the song played at 2:30

  7. ADaemonKnightly

    I'm gonna make this with ramen! :D

  8. Douglas Randall

    Very good

  9. It makes me so hungry. ¯﹃¯

  10. Noemi Alcanse Tomukurinki

    humba with egg xD

  11. Lucas Oliveira

    I need this.

  12. Oishii kedo, tsukute mendukusai mo…. 3 jikan boiru? yaahhhh …. 

  13. you know, having a name such as 'cooking with Dog' could be rather misleading… just saying…

  14. Anyone knows what the soundtrack at 2:30 is?

  15. Joanna Baozi

    This dish is common in Vietnam!

  16. Thaison Thachkim

    Thats looks so good

  17. oscar perales

    So many times ive been in the supermarket and i kind of run away from pork Belly but your recipe made me think twice, I had that style of cooking in Chinatown especially with pork and yes it gives the pork that crunchy and tender blend so perfect it makes you want to order a few pounds of pork. delicioussssssssssssssss.

  18. i want to make this tomorrow, Sake is very expensive can i mirin instead? Also what substitute for kombu kelp?

Leave a Reply