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Okinawa Shoyu Pork

4

100 min

Okinawa Shoyu Pork

Okinawa Shoyu Pork Photo 1

Category

Pork Recipes

Time

100 min

Serving

6 persons

Calories

331

Rating

4.00★ (48)

Cuisine

Japanese
Author: Victoria Buriak
I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...

Ingredients

  • whole pork belly: 1.5 pound
  • soy sauce: 0.5 cup
  • packed brown sugar: 0.5 cup
  • water: 0.5 cup
  • mirin (Japanese sweet wine): 0.5 cup
  • ground ginger: 2 tsp
  • garlic: 1 clove (to taste)

Metric Conversion

Stages of cooking

Okinawa Shoyu Pork Photo 21
Okinawa Shoyu Pork Photo 32
Okinawa Shoyu Pork Photo 43
  1. Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
    Okinawa Shoyu Pork Photo 2
  2. Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
    Okinawa Shoyu Pork Photo 3
  3. Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
    Okinawa Shoyu Pork Photo 4

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