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Kakuni pork | Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Pork belly block meat : 1kg
Soy sauce (for pork) : 1 and a half tbsp
water : 1.6 liters
Soy sauce (for broth) : 200cc
sweet sake : 200cc
sugar : 80-100g
garlic : 5 grains
Ginger : 1 piece
Eagle talon : One
Leek : a little
Soft-boiled egg : Four

Time required

40minutes

Procedure

1) Prepare the pork 00:41
Cut the pork into 3 cm cubes, put in a bowl, add soy sauce, and sprinkle on the whole.
2) Fry the pork 01:38
Place the pork in a frying pan with the fat down and grill it firmly.
3) Stew pork 03:25
Add water, pork, garlic, chopped ginger, green onions, soy sauce, mirin, and sugar to a pan. When it boils, remove the lye, reduce to low heat, and simmer for 2 to 2 and a half hours.
4) Stew further 06:06
Add a soft-boiled egg, simmer for 5 to 10 minutes, let it cool, and then warm it up again to complete!

Point

・ By first sprinkling soy sauce on the pork, the charcoal will be clean and the fishy odor can be removed.
・ When frying pork, place it with the fat down and grill it firmly! This roasted texture is the source of the finished color, aroma and Ajinomoto. In addition, because the surroundings are well baked, the umami does not flow out when stewed for a long time, and the amount of lye produced is reduced.
・ Because the fat comes out from the pork, there is no problem even if you start frying the pork without oiling it in the frying pan.
・ It is recommended that you put the garlic as it is without chopping it, because you can eat the garlic itself later.
・ If you want to add the seasoning in earnest, add an octagon (1 piece).
・ If the broth becomes too clogged and salty after boiling for 2 hours, add water to adjust.
・ By cooling the freshly prepared food instead of eating it as it is, the taste will be absorbed and it will be even more delicious!