Kakuni (Braised Pork Belly)
繁體中文

Ingredients

Pork belly 1-1/2 lb (675g) Daikon radish 1-1/2 lb (675g) Scallion 2 stalk Ginger 3 slice Soy sauce 1/4 cup Sake wine 1/4 cup Mirin 3 Tbs Sugar 3 Tbs Rice vinegar 1 Tbs Water 2 cup

Instructions

1.	Minced the green part of the scallion. Peel and cut the daikon radish into 1.5"(4cm) cubes.
2.	Cut the pork into 2"(5cm) cubes. Place the pork into a soup pot; add water until the water covers the pork. Bring the water to a boil. Drain the water. Rinse each piece of pork under running water. Also wash and clean the soup pot.
3.	Add all the ingredients except for the daikon and minced scallion to the pot and bring the mixture to a boil. Turn the heat to low; cover and simmer for 40 minutes.
4.	Cut a piece of parchment paper into round shape that can cover the pot. Make a hole in the center.
5.	Stir in the daikon. Cover the sauce with the round parchment paper and cook for another 30 minutes.
6.	Turn up heat to high and cook until the sauce becomes thick. Discard the scallion and ginger.

豚角煮
ENGLISH

材料

五花肉 1-1/2 磅 (675g) 白蘿蔔 1-1/2 磅 (675g) 蔥 2 支 薑 3 片 醬油 1/4 杯 清酒 1/4 杯 味霖 3 大匙 糖 3 大匙 米醋 1 大匙 水 2 杯

做法

1.	蔥綠和蔥白分開。綠色部份切成蔥花。白蘿蔔去皮後切成1.5"(4cm)方塊。
2.	豬肉切成2"(5cm)方塊後放進鍋裡，加水至水蓋過豬塊。用大火煮到水滾後把整鍋倒進濾網濾乾水份。每塊豬肉用水沖洗乾淨，並把湯鍋也刷洗乾淨。
3.	將除了蔥花和白蘿蔔以外的材料放進鍋裡煮滾。加蓋轉小火煮40分鐘。
4.	烘培紙剪成與湯鍋直徑相同的圓型，圓中心開個洞。
5.	加入白蘿蔔與肉和醬汁拌勻﹐覆蓋上烘培紙繼續用小火煮30分鐘。
6.	除去烘培紙，開大火把醬汁燒到濃稠。丟棄薑和蔥。裝盤後撒上蔥花即可。

最後更新 (Last Update): 06/01/2021
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