{"id":3872,"date":"2021-01-11T01:09:48","date_gmt":"2021-01-11T01:09:48","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3872"},"modified":"2021-01-11T01:09:48","modified_gmt":"2021-01-11T01:09:48","slug":"d8w2xzsrlrkcx4y-7bc6a-3f4wt-2gjdf-6he9c-9j92l-f4wpc-z3l7m-zwrbk-jskbx-fm7wt-aat4n-9ms42-86m36-5ckx5-7p5fb-fg33h-e996c-ckd2t-nl2cm-h2yrc","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3872","title":{"rendered":"Andansu Pork and Miso Dish"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 lb. belly pork<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 cups water<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 Tbsp. grated ginger<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 cup miso<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 cup sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Boil pork in 2 cups of water for 20 minutes.  Slice pork in 1\/2 inch thickness.  Add ginger and pork into frying pan; fry until pork browns (for about 10 minutes).  Mix miso and sugar together, and add to pork mixture.  Stir-cook for 10 minutes over low heat.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1610327327919-4APNO4FDQ3T1BJT92NMJ\/89.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 lb. belly pork 2 cups water 1 Tbsp. grated ginger 1 cup miso 1\/2 cup sugar Boil pork in 2 cups of water for 20 minutes. Slice pork in 1\/2 inch thickness. Add ginger and pork into frying pan; fry until pork browns (for about 10 minutes). Mix miso and sugar together, and add&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3873,"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":[246,245,195,196],"class_list":["post-3872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-bito-doshi-kai","tag-mrs-edith-tuitele","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\/3872","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=3872"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3872\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3873"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3872"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3872"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}