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Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. [2] By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily.
Khòng-bah-pn̄g (Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and ...
Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. [1] The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity. [2] Rafute was originally a form of Okinawan royal cuisine. [3]
Pork Shogayaki (豚の生姜焼き; buta no shōgayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger , and yaki (焼き) means grill or fry . It can also be made with beef, but the pork version is so much more popular that the term "shōgayaki" generally refers only to pork in Japan. [ 1 ]
Japanese culture has adapted 叉燒 as chāshū (チャーシュー). Unlike its Chinese variant, it is prepared by rolling pork belly into a log and then braising it at a low temperature. [8] The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring, nor five-spice ...
Red braised pork belly – Chinese braised pork dish, or Mao's pork belly; Rica-rica – Indonesian type of hot and spicy spice mixture, pork version; Roasted piglet – Mealtime event roasting a whole pig; Roast pork: Pernil – Slow-roasted marinated pork dish in Latin American cuisine
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to the British and Irish brown sauce , and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions ...