Okinawa Shoyu Pork recipe
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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
Nutrition Info
- 330.6 caloriescarbohydrate: 27 gcholesterol: 41.1 mgfat: 15.6 gfiber: 0.3 gprotein: 15.4 gsaturatedFat: 5.1 gservingSize: -sodium: 2071 mgsugar: 24.4 gtransFat: : -unsaturatedFat: : -
Directions Okinawa Shoyu Pork
Directions
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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.
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.
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.