Okinawa Shoyu Pork Belly recipe
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Ingredients
- 2 pounds pork belly water to cover ¾ cup reduced-sodium soy sauce ¾ cup tightly packed brown sugar ¾ cup oyster sauce ¾ cup mirin (Japanese sweet wine) ½ cup water 3 tablespoons finely chopped fresh ginger 1 large clove garlic, minced 1 small clove garlic, minced salt and ground black pepper to taste
Nutrition Info
- 466.5 caloriescarbohydrate: 41.6 gcholesterol: 54.8 mgfat: 20.9 gfiber: 0.4 gprotein: 20.5 gsaturatedFat: 6.9 gservingSize: -sodium: 2469.8 mgsugar: 36.7 gtransFat: : -unsaturatedFat: : -
Directions Okinawa Shoyu Pork Belly
Directions
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Place pork belly in a large pot and pour in enough water to cover pork by 1 inch, bring to a boil. Reduce heat to medium and simmer for 2 hours. Discard water and fill pot with fresh water 1-inch above the pork. Bring water to a boil, reduce heat to medium, and simmer until pork begins to soften, about 1 hour.
Remove pork from the water and place on a work surface. Allow pork to cool for a few minutes.
Slice the thick skin off the pork and discard. Cut the pork meat into 1-inch-wide slices.
Combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan, bring to a boil. Add the pork and bring to a boil, reduce heat to low and place a sheet of aluminum foil directly over pork and sauce. Simmer mixture, turning pork frequently, until evenly cooked, 30 to 45 minutes.