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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's prepare the pork belly.

  • Cut the pork into one and a half inch cubes.

  • Put the pork cubes in the heated non-stick pot.

  • Fry them thoroughly at medium heat.

  • No need to add oil,

  • the fat will come out of the pork belly.

  • Fry the sides of the pork cubes.

  • Flip them over.

  • Fry each side of the pork until golden brown.

  • This process will remove most of the fat from the pork.

  • This will also prevent the pork cubes from breaking apart

  • and help them look visually appealing when cooked.

  • When all the excess fat is removed,

  • put the pork in a different heavy pot.

  • Remove the previous pot

  • and heat the new pot on the burner.

  • Meanwhile, cut the fresh ginger in half.

  • Wrap the ginger with a plastic wrap.

  • Crush it with the side of the knife.

  • The plastic wrap will keep the ginger pieces from scattering.

  • Put half of the ginger and the green part of the long onion in the pot.

  • Pour a generous amount of warm water into the pot.

  • Heat the pot at medium heat.

  • When it's boiled, remove the foam with a ladle.

  • Reduce the heat to low and put a drop-lid on the pork.

  • Simmer the ingredients for 2 to 3 hours.

  • When the water level is reduced, pour additional warm water.

  • Make sure the pork is always submerged in the boiling water.

  • Drop-lids are also called Otoshi Buta and they help the meat cook evenly.

  • Remove the drop-lid.

  • Pierce the pork with a bamboo stick and check if the inside is tender.

  • Turn off the burner.

  • Put the pork cubes in a bowl of lukewarm water.

  • Gently rinse the pork and place on the mesh strainer covered with a paper towel.

  • Wrap the pork with a paper towel and remove the excess fat and moisture thoroughly.

  • Let's simmer the pork with the condiments.

  • Line up the pork cubes on the bottom of the heavy pot.

  • Choose a small pot over large one to suit the liquid measurement.

  • Add the sake,

  • half of the ginger,

  • kombu kelp

  • and lukewarm water to the pork.

  • Heat the pot at medium heat.

  • When it's boiled, reduce the heat to low.

  • Put the drop-lid in the pot and simmer for about 20 minutes.

  • Remove the drop-lid.

  • Add about one third of the sugar

  • and soy sauce to the pork.

  • Even out the stock with the ladle.

  • Replace the drop-lid and continue to simmer.

  • Add the sugar and soy sauce in 2 or 3 steps,

  • otherwise the meat tends to get tough.

  • When the stock is boiled down like shown in the video,

  • add the rest of the sugar and soy sauce.

  • Boil down the stock while pouring it onto the pork.

  • Gently turn over the pork cubes.

  • Handle with care as they can easily break into pieces.

  • Finally, add the mirin to make the surface of the pork glossy and visually appealing.

  • Scoop the remaining stock and pour it onto the pork.

  • Boil down a little and let the alcohol evaporate.

  • Turn off the burner.

  • Slide the pork cubes to the side.

  • Dip the soft boiled eggs in the stock.

  • Let the pork and eggs soak up the stock while cooling down.

  • Heat the pork and eggs just before you serve.

  • Cut the boiled green bean pods in half.

  • Remove the eggs

  • and cut them in half.

  • When the meat is warmed up, serve it in a bowl.

  • Garnish with the egg.

  • Dip the green bean pods in the stock

  • and serve them in the bowl.

  • Add karashi to your taste.

  • Finally, pour on the hot stock.

  • A tip to make delicious tender Kakuni is to select a good pork belly

  • that has clean layers of fat and lean.

  • Be careful not to boil down the stock too much.

  • Using a pressure cooker, slow cooker or thermal cooker will help cook the pork belly easily.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 中高級

豬肉卡國的製作方法 (How to Make Pork Kakuni)

  • 37 8
    阿多賓 發佈於 2021 年 01 月 14 日
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