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Okinawa Shoyu Pork
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Prep Time:
10 minutes
10 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
100 minutes
100 minutes
Slow-simmered pork belly in soy sauce and brown sugar sauce, served over fluffy rice for a decadent meal.
Ingredients:
- 1.5 pounds whole pork belly
- 0.5 cup soy sauce
- 0.5 cup packed brown sugar
- 0.5 cup water
- 0.5 cup mirin (Japanese sweet wine)
- 2 teaspoons ground ginger
- 1 clove garlic, or to taste
Instructions:
- In a large pot, submerge the pork belly in water about 1-inch above the pork. Boil over medium-high heat for 2 minutes, then drain the water. Refill the pot with fresh water, again covering the pork by about 1-inch. Bring to a boil, reduce heat to a simmer, and cook until the pork starts to soften, approximately 1 hour.
- Take the pork out of the water and transfer it to a cutting board. Let it cool briefly, then remove and discard the thick skin. Slice the pork meat into 1-inch wide pieces and set aside.
- In a large saucepan over high heat, mix soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic. Bring to a boil. Add sliced pork belly, bring to a boil again. Reduce heat to low. Cover with aluminum foil. Simmer uncovered for 30 to 45 minutes, turning the pork occasionally, until tender.