What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Buta Kakuni
Braised Pork Belly
Buta kakuni is Japanese braised pork belly. Slow cooked marinated with mirin and sake, giving you nothing but tender fall apart pieces of meat.
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A perfect quick and easy meal, tender, savory and with a hint of sweetness and a bit of kick from the sake. This is a wonderful dish to share with family and friends. Served with a bowl of rice and some side salad you got a lovely meal for lunch or dinner.
Japanese Pork Belly
1.
Begin by bringing a about 4 cups of water to a boil and add in 1 packet of Dashi. This gives the pork the all so familiar Japanese flavours.
2.
Add in 1tb of Mirin, 2tb of Sake, 1tb of Light Soy Sauce and 2tb of sugar and continue to boil.
3.
Drop your pork belly into the pot and lower pot down to a simmer. Let it simmer for about 30-45 minutes.
4.
Add in 1 tb of honey and continue to simmer for another 5-10 minutes till tender.
Ingredients
1.
500g Pork Belly
2.
1tb Mirin (optionally swap for vinegar)
3.
2tb Sake
4.
1tb Light Soy Sauce
5.
2tb Sugar
6.
1 Dashi Packet
7.
1tb Honey
Enjoy over a bowl of rice or with some noodles.
Do comment down below if you have any questions.
Happy Cooking,