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.)

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＜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.)
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