Okinawa Recipe + Okinawa Shoyu Pork

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

Cooking Directions

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.

Nutrition Facts

• calories330.6
• carbohydrateContent27 g
• cholesterolContent41.1 mg
• fatContent15.6 g
• fiberContent0.3 g
• proteinContent15.4 g
• saturatedFatContent5.1 g
• sodiumContent2071 mg
• sugarContent24.4 g