Recipe by Diana71
"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..."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
whole pork belly
packed brown sugar
mirin (Japanese sweet wine)
garlic, or to taste
This was really good! My local Meijer did not have pork belly so I used a pork loin, but I followed the recipe and cooking directions exactly. Also could not find the Bonito flakes, so I used Oyster Sauce that I found in the asain section. (I read online that was a good substitute) The sauce was delicious!! Make sure to cut the meat into small pcs so that it can soak up as much sauce as possible. Served w/white rice and steamed broccoli, sugar snaps and baby carrots. MMMMmmmmm!
I have a hatred for meat that is sweet tasting. I took one bite and gave it to my husband. He liked liked it, but didn't think it was anything special.
I live in Okinawa and this is spot on!! Not only does it taste great but I was really surprised at how easy it was! We sliced it thin and topped some soba soup with it .. excellent!!
very authentic japanese recipe. We used Kurobuta Pork belly the flavor is so intense and great..Leftover sauce is good for Yakisoba or any type of Asian stir fry... or just mix it with plain steamed rice....
I stuck extremely close to the recipe at hand and served this over White Rice, Noodles, Broccoli and Boneless Side Pork Meat. It was delicious.
I saved the remaining sauce after our meal, chilled it overnight and then marinated Pork Tenderloin in it for a day. I served it thickened over the oven-cooked Tenderloin, Garlic Mashed Potatoes and a Garlic Veggie Medley I made and again, delicious!!!
My husband made me go back and find the recipe so we could make sure to use it many times more.
This recipe which I made exactly the way it is listed here is very good! It didn't get 5 stars because it is really, really sweet! My husband didn't love it, but myself and the teenage boys did.
It's very simple and so tasty! I served it with brown rice and broccoli, and every last bit was eaten up. I would highly recommend LOTS of water before & after this dish as it made all of us very thirsty. Thanks so much!
yum! my family inhaled this! it was a tad sweet for my taste, but nobody else seemed to mind.
I used this for a sauce in a pork tenderloin and vegetable stir fry. I just made the sauce as directed and poured it over leftover cubed pork and white rice and added a package of frozen stir fry veggies in a wok. I always have leftover rice so I make alot of stir fry and this was a really good one. I bet the recipe is even better in its original form.
* Percent Daily Values are based on a 2,000 calorie diet.
Okinawa Shoyu Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
What's cooking in Colorado Springs? The best kind of Asian comfort food.
Make this succulent barbequed pork dish in your oven.
See how to make a sensational marinade for grilled pork chops.