why make this recipe
Okinawa Soy Sauce Pork is a delicious dish that brings the taste of Japanese-inspired cooking right to your kitchen. The combination of soy sauce, brown sugar, and mirin creates a rich and sweet flavor that pairs perfectly with tender pork belly. This dish is not only tasty but also easy to make, making it a great option for weeknight dinners or gatherings with friends and family.
how to make Okinawa Soy Sauce Pork
Ingredients :
- 1.5 pounds whole pork belly
- 0.5 cup soy sauce
- 0.5 cup packed brown sugar
- 0.5 cup water
- 0.5 cup mirin (Japanese sweet wine)
- 2 teaspoons ground ginger
- 1 clove garlic, or to taste
Directions :
Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes. Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.
Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.
Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat. Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
how to serve Okinawa Soy Sauce Pork
You can serve Okinawa Soy Sauce Pork with steamed rice, making sure to spoon some of the sauce over the top. Adding a side of blanched vegetables, like bok choy or green beans, can also balance the richness of the pork. Garnish with sliced green onions for an extra pop of flavor and color.
how to store Okinawa Soy Sauce Pork
If you have leftovers, store the pork in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to let it cool completely before placing it in the freezer. When reheating, do so gently to avoid drying out the pork.
tips to make Okinawa Soy Sauce Pork
- For more flavor, marinate the pork belly in the soy sauce mixture for a few hours or overnight before cooking.
- Use a meat thermometer to check doneness; the internal temperature should reach at least 145°F.
- If you want a thicker sauce, let it simmer uncovered for a few more minutes at the end.
variation
You can try this recipe with other cuts of pork like pork shoulder or butt. You can also add vegetables such as carrots or potatoes to the pot while cooking for a one-pot meal.
FAQs
Can I use a different type of meat?
Yes, you can use chicken or beef, but the cooking time will vary. Adjust the simmering time accordingly for different meats.
Is mirin necessary?
Mirin adds sweetness and depth of flavor. If you don’t have mirin, you can substitute it with a mix of water and a little extra sugar.
Can I make it in advance?
Absolutely! This dish can be made a day ahead. The flavors deepen overnight, making it even tastier when reheated.
Okinawa Soy Sauce Pork
Ingredients
Method
- Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes.
- Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.
- Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.
- Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat.
- Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.