Okinawan Shoyu Pork recipe
Okinawan Shoyu Pork is soft pork belly, melt in your mouth, this recipe is a famous dish of Okinawa. The original recipe is prepared with Awamori, a famous Okinawan liqueur and uses Okinawan brown sugar. The pork belly used will have the skin attached. Eating with rice or ramen is delicious.
- streaky pork900 g
- breadfruit1⁄2 cup
- Light Shoyu4 + 4 tablespoons
- Mirin1⁄2 cup
- Brown sugar90 g
- Ginger (sliced)8 glasses
- Spring onion (sliced)
- Sliced ginger
1. Clean the pork belly. Starting with cold water When the water boils, lower the heat, boil for 11⁄2 hours, remove from the water, cover with foil and let it cool down. Cut into 11⁄2-inch pieces.
2. Add shoyu, sugar, ginger and sake in a saucepan. Bring to heat to dissolve the sugar well. Add the sliced pork to it. Followed by clean water just enough to flood the pork When the ingredients boil Cut the wax paper to the same size as the mouth of the pot. Drill a hole in the middle Put it off on the surface To keep the pork not dry, lower the heat, stew for 1 hour.
3. Then add the rest of soy sauce. And Mirin followed down. Simmer for 5-10 minutes.
4. Put the braised pork on the plate to serve. Side with sliced ginger Sprinkle with sliced spring onions.