Okinawan Shoyu Pork

Method6 steps · about 2 hr 15 min

1. 1

   Step 1: Use the stovetop method for this one-pound batch. In a small heavy pot over medium-high heat, brown the 1 lb pork belly cubes on all four sides in their own rendered fat, about 5 minutes, until deeply golden. Drain off all or part of the rendered fat if desired, leaving the browned pork in the pot.

   Brown pork belly · 5 minUses 1 lb pork belly, cut into 1-inch cubes

2. 2

   Step 2: Add the minced 3 garlic cloves and 1-inch knob of ginger to the browned pork. Stir and fry for 1 minute, until fragrant.

   Fry aromatics · 1 minUses Browned pork belly · 3 garlic cloves, minced · 1-inch knob of ginger, minced

3. 3

   Step 3: Add 1/4 cup water, 1/4 cup soy sauce, 1/4 cup sake, 3 tbsp brown sugar and 1 tbsp mirin. Stir to combine and bring the entire pot to a boil.

   Uses Pork with fried garlic and ginger · 1/4 cup water · 1/4 cup soy sauce · 1/4 cup sake · 3 tbsp brown sugar · 1 tbsp mirin

4. 4

   Step 4: Reduce the heat to low and cover. Gently simmer for about 1 1/2 hours, checking and stirring about every 20 minutes so the pork cooks evenly. Continue until the pork is tender and easily pierced with a fork; some braising liquid should remain in the pot.

   Braise pork belly · 90 minUses Pork and braising liquid

5. 5

   Step 5: Remove the lid and increase the heat to medium-high. Let the remaining braising liquid bubble and reduce around the tender pork, stirring as needed, until it forms a thick glaze.

   Uses Tender braised pork and remaining liquid

6. 6

   Step 6: Transfer the glazed pork and sauce to a serving bowl. Serve hot with the cooked rice. Refrigerate any leftovers promptly and reheat thoroughly to 165°F before eating.

   Uses Glazed Okinawan shoyu pork · Hot cooked rice, to serve