Pork Kakuni (Braised Boneless Pork Rib) | Your recipes for life


Owner and Chef Lori Hashimoto of Hana Japanese Eatery shares a wonderful boneless pork rib recipe.

INGREDIENTS

• 32 ounces of pork ribs, boneless

• 2 green onions (green onions) thinly sliced ​​diagonally

• 3 garlic cloves (crushed)

• a 2 inch piece of fresh ginger (crushed)

• 2 tablespoons of sake

• 1 tablespoon of sugar

• 4 soft-boiled eggs

• Salt and pepper

For the sauce

• 1 1/2 cups of water

• 2 tablespoons of sugar

• 5 tablespoons of sake

• 6 tablespoons of soy sauce

• 5 tablespoons of honey

INSTRUCTIONS

Cut the pork into bite-sized chunks, add your 2 tablespoons of sake, 1 tablespoon of sugar (dissolved together), salt and pepper to the pork.

Brown in a pan over medium heat until browned.

In a large, deep pan, simmer half of your green onions, garlic and ginger over low heat.

Add the pork and sauce ingredients to the pan and add water just to cover the ingredients.

Bring the mixture to a boil over high heat, skim the surface, lower the heat and simmer for 1 hour 30 minutes, covered.

Leave the pork in the pan and add the hard-boiled eggs to the rest of the sauce.

Simmer for another 30 minutes over low heat and turn the ingredients from time to time.

Cut the cooked eggs in half and layer them with the Kakuni.

Garnish with the remaining scallions and pour the remaining sauce onto each plate.

Do not eat ginger, it was used as a flavoring for your Kakuni.


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