OKINAWA SHOYU PORK BELLY

Okinawa Shoyu Pork Belly image

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.

Provided by Karen

Time 3h45m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 2469.8 mg, Sugar 36.7 g