Best 3 Okinawa Shoyu Pork Belly Recipes
Okinawa Shoyu Pork Belly, a traditional dish originating from the Ryukyu Islands, is a symphony of flavors that tantalizes the taste buds. This delectable dish features tender pork belly braised in a savory and aromatic broth made with soy sauce, awamori (an Okinawan distilled spirit), and a medley of spices. The result is a succulent and flavorful pork belly that melts in your mouth, accompanied by a rich and complex sauce that adds depth and umami to each bite. This article presents two variations of this classic Okinawan dish: the traditional method and a simplified version using a slow cooker. Both recipes offer unique approaches to creating this delectable dish, ensuring there's an option for every culinary enthusiast.
Here are our top 3 tried and tested recipes!
OKINAWAN SHOYU PORK
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
- Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
- Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
- Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^
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
This Recipe for Okinawa Shoyu Pork Produces the Sweetest and Most Tender Pork Belly You Could Imagine. While I'm not a Vegetarian, I Rarely Cook Meat at...
Provided by Bethany Lim
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Place the pork belly into a large pot like a Dutch oven, and cover it with about 1-inch of water.
- Bring the water to a boil over medium-high heat. Simmer for about 2 minutes and then discard the water.
- Add new water to the pot, again covering the pork with about 1-inch of water.
- Bring to a boil again over medium-high heat. Reduce the heat and allow the pork to simmer for about an hour until the meat has softened.
- Take the pork belly out of the water and place it on a large chopping board. When it has cooled slightly, slice off the skin and throw it away.
- Cut the pork belly into slices around 1-inch wide and set the meat to one side.
- Mix the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic together in a separate pot, and bring the mixture to a boil over high heat.
- Add the sliced pork meat to the sauce and bring it to the boil again.
- Turn the heat down to low. Place a large sheet of aluminum foil on top of the meat and sauce.
- Simmer for 30-45 minutes until the meat is tender. Turn the pork occasionally when cooking to ensure it cooks evenly.
- This pork is great served with rice and steamed Asian vegetables.
Nutrition Facts : Calories 331, Fat 15.6g, Carbohydrate 27g, Protein 15.4g, Cholesterol 41mg, Sodium 2071mg
Tips:
- Choose the right pork belly: Look for pork belly that is about 1 1/2 inches thick and has good marbling. This will ensure that the pork belly is tender and flavorful.
- Score the pork belly: Scoring the pork belly will help the marinade penetrate the meat and will also help the pork belly cook more evenly.
- Use a flavorful marinade: The marinade for the Okinawa shoyu pork belly is made with a variety of ingredients, including soy sauce, mirin, sake, garlic, and ginger. This marinade will give the pork belly a delicious flavor.
- Cook the pork belly slowly: The pork belly should be cooked slowly over low heat. This will help the pork belly become tender and juicy.
- Serve the pork belly with a variety of dipping sauces: The Okinawa shoyu pork belly can be served with a variety of dipping sauces, including soy sauce, ponzu sauce, and chili sauce.
Conclusion:
Okinawa shoyu pork belly is a delicious and easy-to-make dish that is perfect for a variety of occasions. The pork belly is tender and flavorful, and the marinade gives it a unique and delicious flavor. This dish is sure to be a hit with your family and friends.
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