Recipes Cuisine Asian Japanese Okinawa Shoyu Pork 4.6 (49) 37 Reviews 23 Photos 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.... Submitted by Diana71 Updated on August 11, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 23 23 23 23 Prep Time: 10 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions 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. 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. 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. Cook’s Note It's best to use pork belly, but pork tenderloin or boneless pork short ribs are also great.You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a fish stock made from water and bonito flakes. In a small pot, boil 1 to 2 cups of water and about 1/2 cup bonito flakes for a few minutes. Pour into a bowl, straining the bonito flakes out of the liquid so you have only stock. I Made It Print 90 home cooks made it! Nutrition Facts (per serving) 331 Calories 16g Fat 27g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 331 % Daily Value * Total Fat 16g 20% Saturated Fat 5g 26% Cholesterol 41mg 14% Sodium 2071mg 90% Total Carbohydrate 27g 10% Dietary Fiber 0g 1% Total Sugars 24g Protein 15g 31% Vitamin C 0mg 0% Calcium 27mg 2% Iron 1mg 7% Potassium 292mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.