Name: Okinawa Shoyu Pork Belly recipe
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

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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 calories carbohydrate: 41.6 g cholesterol: 54.8 mg fat: 20.9 g fiber: 0.4 g protein: 20.5 g saturatedFat: 6.9 g servingSize: - sodium: 2469.8 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

Rich and full of flavor, pork belly is slowly simmered in a sweet and savory mixture of soy sauce and brown sugar. Serve it over a bowl of steamy rice for a meal worth waiting for.

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