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Kakuni Pork
By Tsuchida Ritsuo of Blowfish Sushi To Die For
INGREDIENTS:
pork belly with skinon 100 g
leek 20 g
ginger 1 sliced
okara 1/2 cup
water 800 ml
METHOD: Amoxicillin 500mg, Pan roasted pork belly
Make a crispy for skin side
Cut crispy pork to 4cm x 3cm
Place in a pan skin on face with leek and ginger
Pour water from the edge of sauce pan carefully (Do not cover the skin)
Boil crispy pork with ginger, leek , okara and water for 2.5 hours
Drain water and Replace the sauce pan
Arange the pork belly in a sauce pan and add second cooking sauce
Cook for 35 minutes with second cooking sauce
SECOND COOKING SAUCE:
nikiri sake 1/2 cup
water 2 cup
mirin 1.5 tblsp
sugar 2 tblsp
jinger 2 sliced(2mm each)
glutinous 1 tblsp
Make a nikiri sake in a sauce pan
Add all ingredients
Cut pork belly for 5 cm ieach block
Add pork belly in a sauce pan and cover with wax paper
Cook with low flame for 25 minutes
Add glutinous in a sauce pan as finising
WAKARASHI NUBE:
wakarashi 1.5 tblsp
cream 1/2 cup
Whipped cream to 70%
Add mix wakarashi paste
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