Slow Cooker take on Braised Pork Belly (Kakuni), by far the tastiest dish I’ve ever had!
Slow Cooker take on Braised Pork Belly (Kakuni), by far the tastiest dish I’ve ever had!
by Ashuuki
1 Comment
Ashuuki
my recipe:
– (optional): tenderise pork belly with a mallet
– cut pork belly into cubes, brown on all sides.
– Dice and fry 1 white onion, and a few thin slices of ginger. Add some chilli and garlic.
– add above to slow cooker along with chopped green onions
For 454g pork, you want to add the following liquids: 250 – 600ml dashi (depends how much broth you want. Dashi substitution below), 60ml sake (can substitute for 30ml vodka 30ml water), 45ml mirin, 50g sugar, 60ml soy sauce
Dashi replacement: chicken stock with a dash of soy sauce. If you have it, cut up and add some nori, about one sheet should do.
Cook on 6 hours high. Serve with Japanese rice and ramen eggs.
1 Comment
my recipe:
– (optional): tenderise pork belly with a mallet
– cut pork belly into cubes, brown on all sides.
– Dice and fry 1 white onion, and a few thin slices of ginger. Add some chilli and garlic.
– add above to slow cooker along with chopped green onions
For 454g pork, you want to add the following liquids: 250 – 600ml dashi (depends how much broth you want. Dashi substitution below), 60ml sake (can substitute for 30ml vodka 30ml water), 45ml mirin, 50g sugar, 60ml soy sauce
Dashi replacement: chicken stock with a dash of soy sauce. If you have it, cut up and add some nori, about one sheet should do.
Cook on 6 hours high. Serve with Japanese rice and ramen eggs.