{"id":3868,"date":"2021-01-11T01:06:53","date_gmt":"2021-01-11T01:06:53","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3868"},"modified":"2021-01-11T01:06:53","modified_gmt":"2021-01-11T01:06:53","slug":"d8w2xzsrlrkcx4y-7bc6a-3f4wt-2gjdf-6he9c-9j92l-f4wpc-z3l7m-zwrbk-jskbx-fm7wt-aat4n-9ms42-86m36-5ckx5-7p5fb-fg33h-e996c-ckd2t","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3868","title":{"rendered":"Haraga Nu Misuni (Butaniku no Misoni) Belly Pork With Miso"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 lb. belly pork<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 cup miso<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 Tbsp. sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 tsp. grated ginger<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 Tbsp. green onion, chopped small<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Boil pork until tender &#8211; about one hour.  Cool and slice into bite size.  Place in frying pan and cook until thoroughly heated.  Add miso, sugar, and ginger.  Cook slowly, stirring constantly for about 5 to 10 minutes until well-blended.  Remove from heat.  Add green onions.  Serve hot.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1610327200903-IM8KLVZ60O5FKXJLIIDT\/haraganumisuni.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. belly pork 1 cup miso 2 Tbsp. sugar 1\/2 tsp. grated ginger 1 Tbsp. green onion, chopped small Boil pork until tender &#8211; about one hour. Cool and slice into bite size. Place in frying pan and cook until thoroughly heated. Add miso, sugar, and ginger. Cook slowly, stirring constantly for about 5&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[242,195,196],"class_list":["post-3868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-mrs-takeo-gima","tag-okinawan","tag-okinawan-cookery-and-culture-hui-o-laulima-1976"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3868"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3868\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3869"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}