Okinawa Shoyu Pork
I believe the Okinawans truly embraced the concept of slow food, and one of my cherished childhood dishes was shoyu pork. Whether enjoyed atop rice or served with soba noodles, this dish features pork slow-cooked in soy sauce, offering a delightful balance of sweetness reminiscent of Okinawan brown sugar—it's a culinary experience that comes remarkably close to perfection.
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
Instructions
- 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.
Nutrition
Calories: 331kcalCarbohydrates: 27gProtein: 15gFat: 16gSaturated Fat: 5gCholesterol: 41mgSodium: 2071mgPotassium: 292mgSugar: 24gCalcium: 27mgIron: 1mg
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