Okinawa Japan Shoyu Pork
"Okinawan Shoyu Pork is typical Okinawan cuisine that consists of pork belly that has been carefully simmered in a mixture of soy sauce, sake, mirin, brown sugar, and ginger. The dish is served with a variety of vegetables. In spite of the fact that the flavors are comparable to those of teriyaki, this style of cooking is distinguished in a unique way by the melting-in-your-mouth tenderness that results."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (170.3 g)
- Calories 666.3
- Total Fat - 60.2 g
- Saturated Fat - 21.9 g
- Cholesterol - 81.6 mg
- Sodium - 1356 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 0.2 g
- Sugars - 16.9 g
- Protein - 12 g
- Calcium - 11.3 mg
- Iron - 0.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Put pork belly in large stock pot covered with water.
Step 2
Bring to a boil over medium-high heat, then lower the heat to maintain a simmer .
Step 3
Cook for 2 hours.
Step 4
Pull out and remove skin.
Step 5
Chop into small pieces
Step 6
In a large saucepan combine the soy sauce, brown sugar, half a cup of water, mirin, ginger, and garlic, and bring to a boil over high heat.
Step 7
After adding the sliced pork belly, bring the liquid back up to a boil.
Step 8
The heat should be turned down to a low setting, and a layer of aluminum foil should be placed directly over the meat and sauce.
Step 9
Simmer uncovered for 45 minutes, turning the pork several times to ensure that it cooks evenly and achieving the desired tenderness.
Tips
No special items needed.
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