Best 4 Okinawa Shoyu Pork Belly Recipes

OKINAWA SHOYU PORK

Steps:

• 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.

OKINAWAN SHOYU PORK

Steps:

• In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
• Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
• Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
• Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^

OKINAWA SHOYU PORK

Steps:

• Place the pork belly into a large pot like a Dutch oven, and cover it with about 1-inch of water.
• Bring the water to a boil over medium-high heat. Simmer for about 2 minutes and then discard the water.
• Add new water to the pot, again covering the pork with about 1-inch of water.
• Bring to a boil again over medium-high heat. Reduce the heat and allow the pork to simmer for about an hour until the meat has softened.
• Take the pork belly out of the water and place it on a large chopping board. When it has cooled slightly, slice off the skin and throw it away.
• Cut the pork belly into slices around 1-inch wide and set the meat to one side.
• Mix the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic together in a separate pot, and bring the mixture to a boil over high heat.
• Add the sliced pork meat to the sauce and bring it to the boil again.
• Turn the heat down to low. Place a large sheet of aluminum foil on top of the meat and sauce.
• Simmer for 30-45 minutes until the meat is tender. Turn the pork occasionally when cooking to ensure it cooks evenly.
• This pork is great served with rice and steamed Asian vegetables.

OKINAWA SHOYU PORK BELLY

Steps:

• Place pork belly in a large pot and pour in enough water to cover pork by 1 inch; bring to a boil. Reduce heat to medium and simmer for 2 hours. Discard water and fill pot with fresh water 1-inch above the pork. Bring water to a boil, reduce heat to medium, and simmer until pork begins to soften, about 1 hour.
• Remove pork from the water and place on a work surface. Allow pork to cool for a few minutes.
• Slice the thick skin off the pork and discard. Cut the pork meat into 1-inch-wide slices.
• Combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan; bring to a boil. Add the pork and bring to a boil; reduce heat to low and place a sheet of aluminum foil directly over pork and sauce. Simmer mixture, turning pork frequently, until evenly cooked, 30 to 45 minutes.