Okinawan Shoyu pork slowly braised in sweet soy sauce mixture. It’s melt-in-your-mouth tender, flavorful and just perfect over steamed rice or your favorite noodles.
Okinawan shoyu pork is a traditional Okinawan dish where pork belly is slowly braised in a mixture of soy sauce, sake, mirin, brown sugar, and ginger. Although similar in some respect to the flavors of teriyaki, it’s further characterized by its unique melt-in-your-mouth tenderness from hours of gentle simmering.
Juicy, tender and the perfect balance of sweet and savory, the succulent pork morsels are best served over rice or noodles.
I cook a lot with pork belly but that usually means special trips to Asian supermarkets as this cut of meat is hard to find at major grocery stores. Why fresh pork belly is not as widely available as, say, pork chops or tenderloin, is totally beyond me. I mean, the belly part has got be to the most orgasmic piece of meat you can eat! Hello, bacon?
The thick layer of fat cooked low and slow is what gives the meat it’s velvety soft texture and I don’t recommend substituting the belly with a leaner pork part. But if you MUST, Boston butt, or more commonly known as pork shoulder, will be the next best thing.
Ingredients
- 2 pounds pork belly
- water
- 1/2 cup sake
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup dark brown sugar
- 1 thumb-size ginger, peeled and crushed peeled and crushed
Instructions
- In a pot, combine pork and enough water to cover. Over medium high heat, bring to a boil over medium heat for about 8 to 10 minutes or until scum begins to float on top. Drain meat, discarding liquid. Rinse pork and pot well.
- Return pork to clean pot and add enough water to cover. Over medium high heat, bring to a boil. Lower heat, cover and simmer for about 1 hour or until meat is softened. Drain meat from liquid. Slice pork belly into 1 inch cubes.
- In a pot over medium heat, combine sake, soy sauce, mirin, brown sugar and ginger. Bring to a boil, stirring until sugar is dissolved.
- Add pork cubes and boil for about 1 to 2 minutes. Lower heat and simmer, uncovered, for about 30 to 40 minutes or until meat is very tender and sauce is reduced. Stir occasionally during simmering to evenly coat meat with sauce. Serve hot.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Tools/Supplies You Might Need for This Recipe (disclosure: affiliate links):
Kikkoman Ryorishi Cooking Sake Seasoning, 33.8-Ounce (Pack of 3)
Aji-Mirin, Japanese sweet cooking rice wine – 10 oz x 2 bottles
Amy @ Marvelous Mommy says
I have never tried pork belly, but it looks really good! I’d like to try this recipe!
Lalaine says
You probably have, it’s bacon 🙂
Nicole Haas Etolen says
Sounds delicious, I shouldn’t have opened this at this hour. It makes me hungry, I will try this recipe now!
Lalaine says
Ha ha ha, yes, I hate when I have to Pin late at night, too. So much good food, I end up going to the kitchen and getting a bite to eat.
Kathy says
This recipe looks really good. I love that it sounds so simple to make and there are not many ingredients. Sometimes you need something quick to make like this.
Kayla @ TheEclecticElement says
Just the way you describe how this dish is made has my mouth watering! It seems so simple to make with such a delicious outcome. I definitely would love to give this recipe a try one of these days!
Lalaine says
Please do, it’s awesome with steamed rice 🙂
victoria says
This absolutely looks good. Would love to try the ginger flavor too
Milena says
Our family loves Asian food. I need to learn to cook more of it. This looks delish!
Terri Beavers says
Oh my goodness, that recipe looks so good. I’d love to try to make this while the grand kids are here this week. I’m sure we’d all love it.
Lalaine says
I hoe they do 🙂
Karlaroundtheworld | Karla says
That should go really well for a warm asian dinner this weekend. I like the results that I’m seeing and the recipe’s practically doable.
Lalaine says
I usually serve it over rice but yes, a nice salad will balance the richness of this dish quite nicely.
Elizabeth O. says
I’m sure this will go well with rice or noodles. It’s a very easy recipe to follow, especially during the busy days of the week!
Lalaine says
Yes, plenty of rice for this 🙂
Annemarie LeBlanc says
Sounds delicious! I have never tried cooking with Sake yet, but I guess that is the “secret” ingredient of most Asian recipes. I will have to try to find pork belly and try this recipe.
Lalaine says
Yes, sake is used for a lot of Japanese cooking but you can sub white wine if you can’t find it.
Liz Mays says
This looks so good. I think I’d love that ginger flavor. I’m new to pork belly though!
Lalaine says
It’s what bacon is made of 🙂
adriana says
This looks like such a great recipe! Your food photography is amazing, too!
Lalaine says
Awww, thank you so much. I struggle daily with my food photography, your feedback means a lot.
Sophia says
This looks amazing.
Julie Syl Kalungi says
OMG Yes it sounds super orgasmic, pure deliciousness and In summer YESS PLEASSSE with a salad and a glass of Vino Lets get this 🙂 Thanks for sharing
Lalaine says
Yep, a glass of wine will round the meal up nicely 🙂
Cindy Ingalls says
Wow, I’m impressed by simple this recipe is to make. I think anyone who loves Pork or Pork Belly will be curious to try this out.
Lalaine says
A pork lover’s dream 🙂