[Yunyun Little Chef] Japanese Barbecued Pork - the warmest companion to a bowl of noodles

Overview

Different from the well-known Cantonese barbecue pork, Japanese barbecue pork is not cooked, but the fried meat is stewed in a thick soup. The golden meat is stewed until it is soft and glutinous, and it absorbs the flavor of the soup. It looks fat, but there is no greasy feeling in the mouth. Make more at a time, cut a few pieces into the noodles while cooking, and dip them into the hot and rich bone broth to create the delicious flavor of a bowl of noodles.

Tags

• hot dishes
• common dishes
• foreign cuisine
• children
• old man
• japanese food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• celery
• dried chili pepper
• egg
• ginger
• light soy sauce
• old soy sauce
• pork belly
• red dates
• rock sugar
• star anise
• sugar
• carrot
• fragrant leaves

Ingredients

Steps

1. 1 Slice celery, carrots, and ginger and set aside. Peel the pork belly and fry in a pan until golden brown.

   

2. 2 Put water in the pot, add the fried meat and seasonings and cook. Add oil to the pan where you used to fry the meat, sauté the celery and carrots until soft, then pour them into the pan where you cooked the meat.

   

3. 3 After cooking for about three hours, the barbecued pork will be ready.

   

4. 4 Barbecued pork noodles are usually served with soft-boiled eggs. Make the barbecued pork and boil some soft-boiled eggs.

   

5. 5 Soak it in the barbecued pork juice for more than 8 hours, allowing the eggs to fully absorb the flavor of the soup. It is also a perfect match with noodles.

   

6. 6 The cooled meat can be sliced to serve with noodles, and you can use it as you like.

   

7. 7 I made pork bone soup and added my favorite dried bamboo shoots. Japanese ramen is usually served with nori.