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Dans la lune

November 24, 2017

Buta no kakuni – Japanese Braised Pork Belly – Pressure Cooker

Buta no kakuni – Japanese Braised Pork Belly - Pressure Cooker

Print this recipe
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour, 40 minutes
Buta no kakuni – Japanese Braised Pork Belly - Pressure Cooker

Ingredients

  • 900g to 1kg pork belly - cut into about 5 cm pieces

- Ingredient A -

  • 10g fresh ginger - grated
  • 80ml soy sauce
  • 100ml cooking sake seasoning
  • 70g brown sugar
  • 1 tbsp honey
  • 300g water or more if needed
  • 1 leek - cut into bite-sized pieces on the diagonal
  • 4 boiled eggs - optional

Instructions

  • 1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
  • 2. Add soy sauce in frying pan and simmer about 3 to 4 mins, then add cooking sake, continue to simmer for 3 to 4mins more.
  • 4. Add ginger, sugar and honey. Add water, then bring it to a boil. Once it boils, reduce the heat to low and simmer for about 2 hours.
  • 5. Remove the lid, add boiled eggs and leek, turn up the heat to medium heat and cook for about 8 to 10 mins until about 70% of the sauce has evaporated and the sauce has thickened.
  • Serve over the warm rice!

Alternative instructions for "Pressure Cooker"

  • 1. Heat the oil on the skillet pan (frying pan) over high heat and put the pork skin side down at first and sear on both sides until nicely browned.
  • 2. Put the pork in the pressure cooker, add the ingredient A and mix. Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low heat and cook at high pressure for about 20 minutes. Turn off the heat and let the pressure come down naturally.
  • 3. Remove the lid, add boiled eggs and leek. Simmer for about 30 minutes until thickened, stirring occasionally. Turn off the heat.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Japanese, Pork

January 21, 2016

Nutella Pizzelle

nutella pizelle

nutella pizelle1

Nutella pizzelles

Print this recipe
Serving Size
about 20 pizzelles
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Nutella pizzelles

Ingredients

  • 150g cake flour
  • 1 tsp baking powder
  • 1 tbsp almond powder/almond flour
  • a dash of salt
  • 70~80g white sugar
  • 2 eggs
  • 80g unsalted butter - melted
  • 1 tbsp coconut oil
  • 80g nutella
  • 70ml milk

Instructions

  • 1. In a medium bowl, sift together the flour, almond powder and baking powder. Set aside.
  • 2. Mix in the eggs and sugar with a whisk in a medium bowl until the mixture is smooth.
  • 3. Add lukewarm melted butter, coconut oil, nutella, milk, gradually and mix together well. Add the dry mixture to the egg mixture. Whisk it to combine evenly with a whisk.
  • 4. Heat a pizzelle iron and brush lightly with oil or butter. Spoon about 1 table spoon of the batter onto the center of the patterns and cook them until golden brown on both side. Test the cooking time on the first one, because each machine heats differently so it depends on how brown you like your Pizzelles.
  • Carefully remove pizzelle from iron, and place it on a flat plate. Once cooled, store them in an airtight container to keep them crispy!
© 2022 Copyright Dans la lune

nutella piella4

nutella pizelle2

 

2 Comments Filed Under: Cookies, Cooking, Cooking Recipe, Sweet, Sweet cooking

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