Best 2 Okinawa Shoyu Pork Recipes
Okinawa Shoyu Pork is a traditional Okinawan dish with tender pork belly braised in a flavorful sauce of soy sauce, sake, mirin, and brown sugar, all slowly simmered until the pork is fall-off-the-bone tender and the sauce is rich, savory, and slightly sweet. This dish is often served over rice or with a side of vegetables and is a staple of Okinawan home cooking.
In addition to the classic Shoyu Pork recipe, the article also includes variations such as:
* **Shoyu Pork with Vegetables:** This recipe adds a variety of vegetables, such as carrots, potatoes, and bell peppers, to the braising liquid, creating a hearty and flavorful one-pot meal.
* **Shoyu Pork with Eggs:** This variation includes hard-boiled eggs that are simmered in the sauce along with the pork, adding a delicious umami flavor to the dish.
* **Shoyu Pork with Pineapple:** This unique recipe adds fresh pineapple chunks to the braising liquid, creating a tangy and sweet twist on the classic dish.
Whether you're looking for a comforting weeknight meal or a special dish to serve at a party, Okinawa Shoyu Pork is sure to satisfy. With its easy-to-follow instructions and delicious results, this article is the perfect resource for anyone looking to explore the flavors of Okinawan cuisine.
OKINAWA SHOYU PORK
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...
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 27 g, Cholesterol 41.1 mg, Fat 15.6 g, Fiber 0.3 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 2071 mg, Sugar 24.4 g
OKINAWA SHOYU PORK BELLY
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
Categories World Cuisine Recipes Asian
Time 3h45m
Yield 6
Number Of Ingredients 11
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
Tips:
- Choose high-quality ingredients: Use fresh, locally-sourced ingredients whenever possible. This will result in a tastier, more nutritious meal.
- Don't be afraid to experiment: There are many ways to make Okinawa Shoyu Pork. Feel free to adjust the ingredients and cooking times to suit your taste.
- Serve with your favorite sides: Okinawa Shoyu Pork pairs well with rice, noodles, and vegetables. You can also serve it with a simple salad or soup.
- Make it ahead of time: Okinawa Shoyu Pork can be made ahead of time and reheated when you're ready to serve. This makes it a great option for busy weeknights.
- Add vegetables: If you want to add more vegetables to your Okinawa Shoyu Pork, try stir-frying some bell peppers, onions, or carrots. You can also add some leafy greens, such as spinach or kale, at the end of the cooking process.
Conclusion:
Okinawa Shoyu Pork is a delicious and versatile dish that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give Okinawa Shoyu Pork a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
