Okinawa Shoyu Pork

Okinawa Shoyu Pork

18
Diana71 64

"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..."
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Ingredients

1 h 40 m servings 331 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 2071 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Notes
  • It's best to use pork belly, but pork tenderloin or boneless pork short ribs are also great.
  • You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a fish stock made from water and bonito flakes. In a small pot, boil 1-2 c of water and about 1/2 c bonito flakes for a few minutes. Pour into a bowl, straining the bonito flakes out of the liquid so you have only stock.
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

18
  1. 23 Ratings

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Most helpful positive review

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 Oy...

Most helpful critical review

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.

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 Oy...

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 st...

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....

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, chill...

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 fr...

We loved this! I found a meat market near our home that carries fresh pork belly. I used 2 pounds of the belly so I upped the 1/2 cup of everything to 3/4 cup. I used fresh ginger instead of gin...

Wonderful recipe. I tried it after seeing it prepared in my Roku channels. I used pork loin as I didn't have any pork belly but it was a big hit!