Okinawa Shoyu Pork

Ingredients

  • 1 ½ pounds whole pork belly
  • ½ cup soy sauce
  • ½ cup packed brown sugar
  • ½ cup water
  • ½ cup mirin (Japanese sweet wine)
  • 2 teaspoons ground ginger
  • 1 clove garlic, or to taste
  • Directions

  • Step 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.

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  • Step 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.

  • Step 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.

  • Cook's Notes

    It’s best to use pork belly, but pork tenderloin or boneless pork short ribs are also great.

    You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a fish stock made from water and bonito flakes. In a small pot, boil 1-2 c of water and about 1/2 c bonito flakes for a few minutes.Pour into a bowl, straining the bonito flakes out of the liquid so you have only stock.

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