Okinawa Shoyu Pork

Prep Time:
10 mins

Cook Time:
1 hr 30 mins

Total Time:
1 hr 40 mins

Servings:
6

Ingredients

Directions

Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes. Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.

Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.

Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat. Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

Cook’s Note

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

You can substitute katsuo dashi for 1/2 cup water. Katsuo dashi is a fish stock made from water and bonito flakes. Simply boil 1 to 2 cups water and about 1/2 cup bonito flakes in a small pot for a few minutes. Pour into a bowl, straining out bonito flakes.

Nutrition Facts (per serving)