Okinawa Shoyu Pork Recipe- Japanese Special
I believe the Okinawans perfected the concept of slow food with shoyu pork, one of my childhood favorites. Whether enjoyed over rice or atop soba noodles, this dish features soy sauce-marinated pork slow-cooked to perfection, with a hint of sweetness from Okinawan brown sugar—it’s truly delightful.
- 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 :
*Pork belly is ideal, but pork tenderloin or boneless pork short ribs are excellent alternatives.
*For a variation, you can replace 1/2 cup of water with katsuo dashi. Katsuo dashi is a fish stock made by boiling 1-2 cups of water with approximately 1/2 cup of bonito flakes for a few minutes. Strain the liquid into a bowl to remove the bonito flakes, leaving you with clear stock.
