Okinawa Shoyu Pork Recipe- Japanese Special
Okinawa Shoyu Pork is a comforting dish known for its melt-in-your-mouth pork—typically pork belly—soy-braised in a harmonious blend of soy sauce, mirin, brown sugar, garlic, and ginger. Slowly simmered until tender, the sauce becomes rich and glossy, coating each juicy bite. Whether served atop steaming rice or alongside Okinawan favorites, it brings both comfort and island-inspired flavor to your table.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
Okinawa Shoyu Pork 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, minced, or to taste
How to Make Okinawa Shoyu Pork
Place the pork belly in a large pot and cover it with water, ensuring it’s about 1 inch above the pork. Bring to a boil over medium-high heat, simmer for 2 minutes, then discard the water. Refill the pot with fresh water, again covering the pork by about 1 inch. Bring to a boil, then reduce heat and simmer until the pork begins to soften, about 1 hour.
Remove the pork from the water and transfer it to a cutting board. Allow it to cool briefly, then remove and discard the thick skin. Slice the remaining pork meat into 1-inch wide slices and set aside.
In a large saucepan, combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic. Bring the mixture to a boil over high heat. Add the sliced pork belly, return to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, approximately 30 to 45 minutes, turning the pork several times to ensure even cooking.
Recipe Notes :
Slow Simmer: Begin by blanching and rinsing the pork belly, then simmer gently in the soy-sugar-mirin mixture for 1½ to 2 hours to develop deep flavor and tenderness.
Glossy Glaze: Remove the meat briefly after it’s tender, then reduce the cooking liquid over medium heat into a syrupy glaze before returning the pork to coat it beautifully.
Skin Removal Option: Some prefer to remove the pork’s thick skin after blanching for a smoother texture, though keeping the skin adds richness.
Rice Pairing: Serve over hot steamed rice so the sauce seeps into every bite, marrying richness and comfort perfectly.
Alternative Cuts: Pork shoulder or butt can be substituted when belly isn’t available, though the texture will be slightly less silky.
