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Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [1] [2] [3] Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in Kyushu. The broth for tonkotsu ramen is based on pork bones, and tonkotsu ( 豚骨/とんこつ ) in Japanese means "pork bones".
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.
If you have a taste for nostalgia, these recipes are for you. Here's a look back at some of the most popular dishes from the '50s, '60s, and '70s.
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]
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Mu krop is a dish that originated in Guangdong in Southern China and Hong Kong during the late Qing Dynasty.Chinese citizens from these provinces migrated to settle in many areas of Southeast Asia, and crispy pork, a local signature dish, has therefore spread overseas from the Chinese communities to the new societies, including Thailand.
For the pork belly, heat the olive oil in a medium-sized frying pan and add the pork belly slices. Fry until lightly browned and crispy on both sides, about 10-15 minutes total.
Tsukemen at a restaurant in Tokyo, Japan. Champon – a ramen dish that is a regional cuisine of Nagasaki, Japan, [1] different versions exist in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added.