- 1 1/2 pounds Pork
- 1/2 cup Soy sauce
- 1/2 cup Brown sugar
- 1/2 cup Water
- 1/2 cup MirinJapanese sweet wine
- 2 tsps Ground ginger
- 1 clove Garlic
Okinawa Shoyu Pork
This recipe for Okinawa Shoyu Pork produces the sweetest and most tender pork belly you could imagine. While I’m not a vegetarian, I rarely cook meat at home. But sometimes, I get a craving for Asian style meat dishes and I just have to make some!
Because I don’t cook meat dishes very often, when I do, I want to make sure that I use very special recipes. This Okinawa Shoyu Pork is exactly that – special! In this recipe, I draw on my Asian roots to create a tender and tasty pork dish. The pork belly in this recipe turns out really tender and the sugar, soy sauce and mirin based sauce it cooks in is just the right mix of sweet and salty. You should be able to find all of ingredients listed here at an Asian supermarket, or in the Asian foods section of larger supermarkets. If my local butcher doesn’t have pork belly, I substitute it with pork loin and it turns out just as good!
To make Okinawa Shoyu Pork, you will need the following ingredients:
So, how do you make Okinawa Shoyu Pork?
Steps to make Okinawa Shoyu Pork
1 | Put the pork belly in a pot | 1 |
2 | Boil | 10 |
3 | Add fresh water | 1 |
4 | Cook the pork | 1h |
5 | Cool the pork and remove skin | 10 |
6 | Slice the meat | 1 |
7 | Make the sauce | 2 |
8 | Add the pork belly | 5 |
9 | Cover with foil | 1 |
10 | Simmer | 30 |
11 | Serve | 5 |
Recipe Reviews
Bethany, thanks for sharing this recipe. I love it!
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