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Okinawan Shoyu Pork

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.
Course Main Entree
Cuisine Japanese/Hawaiian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 Servings
Calories 1227kcal
Author Onion Rings and Things


  • 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


  • 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.


Serving: 341g | Calories: 1227kcal | Carbohydrates: 2.7g | Protein: 106.9g | Fat: 61.1g | Saturated Fat: 26.2g | Cholesterol: 262mg | Sodium: 5727mg | Potassium: 119mg | Sugar: 26.2g | Vitamin C: 192.2mg | Calcium: 20mg | Iron: 0.9mg