Description
I think the Okinawans got the slow food concept right on – this was one of my favorite dishes growing up…shoyu pork…eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect…
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.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 6