okinawa shoyu pork recipe

Written ByJenny Smyth Posted on
okinawa shoyu pork recipe
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The Best okinawa shoyu pork recipe

I’m so excited to share this Okinawa Shoyu Pork recipe with you all today. I’ve been making it for my family for years, and it’s always a hit. The dish originates from the Ryukyu Kingdom, which is now part of Okinawa, Japan. It’s a simple yet flavorful recipe that combines the sweetness of soy sauce with the savory taste of pork.

The key to this recipe is in the marinade, which is made with a mixture of soy sauce, sake, mirin, and sugar. This creates a rich and complex flavor profile that’s hard to resist. When I first started making this recipe, I was surprised by how easy it was to prepare and how much my family loved it. Now, it’s a staple in our household and perfect for any occasion.

My kids love helping me make it, and they always get excited when they see the finished product on the table. As a busy mom, I appreciate how quickly this recipe comes together and how healthy it is for us. The pork is cooked to perfection every time, and the flavors are always consistent. I’ve even served it at family gatherings and potlucks, and it’s always a crowd-pleaser.

In fact, my sister-in-law has been asking me to make it for her family’s dinner parties for years now! The best part about this recipe is that it’s incredibly versatile – you can serve it with steamed vegetables, noodles, or even over rice. It’s also super easy to customize with your favorite toppings or sauces. For me, the real magic happens when I add in some sesame seeds and chopped scallions on top – it adds a nice crunch and freshness to the dish.

But honestly, the beauty of this recipe lies in its simplicity – sometimes less is more! My kids have even requested this dish for their birthday dinners (yes, you read that right!) They love helping me mix up the marinade and watching the pork cook to perfection in the oven.

Okinawa Shoyu Pork

Okinawa Shoyu Pork

4.8 from 1036 votes

This Okinawan-style braised pork belly is simmered in a savory soy sauce based broth until tender and flavorful. The dish features a balance of sweet and salty notes from brown sugar and shoyu.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

2 pounds pork belly, skin on
1 tablespoon vegetable oil
4 cups water

For the Braising Liquid

1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
2 tablespoons sake
4 cloves garlic, smashed
1 thumb ginger, sliced
2 green onions, cut into 2-inch pieces

👨‍🍳Directions

1Cut the pork belly into 2-inch cubes.
2Bring a large pot of water to a boil over high heat, then add the pork cubes and blanch for 5 minutes to remove impurities.
3Drain the pork and rinse under cold water, then pat dry with paper towels.
4In the same pot, heat vegetable oil over medium-high heat until shimmering.
5Add the pork cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
6Work in batches if needed to avoid overcrowding.
7Return all pork to the pot and add the soy sauce, brown sugar, mirin, sake, garlic, ginger, and green onions.
8Pour in enough water to just cover the pork, about 2 to 3 cups.
9Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot.
10Simmer the pork for 2 hours, checking occasionally to ensure the liquid remains at a gentle bubble.
11The pork should be fork tender and the sauce will have thickened slightly.
12If the sauce reduces too much, add a splash of water to maintain the level.
13Remove the lid and increase the heat to medium high.
14Cook for an additional 10 to 15 minutes, stirring occasionally, until the sauce coats the pork in a glossy glaze.
15The sauce should be thick enough to cling to the meat without being syrupy.
16Discard the ginger slices and green onion pieces.
17Serve the pork hot over steamed rice, spooning the remaining sauce over the top.
18Garnish with sliced green onions if desired.

🔧Equipment

Large pot or Dutch oven
Sharp knife
Cutting board
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 22g

📝Notes

For a less fatty version, you can trim some of the fat from the pork belly before cooking. The dish can be made a day ahead and reheated gently, which often deepens the flavor.

Watch Video Of How Okinawa Shoyu Pork Works

This Okinawa shoyu pork recipe is always a good idea for any occasion because it is easy to make and full of flavor. I often make a big batch and store the leftovers in the fridge for up to four days.

To reheat, I simply warm it on the stove with a splash of water to loosen the sauce. It also freezes well, so I can pull it out for a quick dinner when I am busy.

For serving, I like to shred the pork and pile it on sandwiches or tacos for a fun twist. It works well for family gatherings because everyone can customize their plate with rice or veggies.

I hope this recipe becomes a favorite in your home too.

❓ Frequently Asked Questions About Okinawa Shoyu Pork

Q: What is Okinawan Shoyu Pork?

This recipe originated from the Ryukyu Kingdom in Okinawa, Japan.

Q: What ingredients do I need?

You’ll need pork shoulder or butt cuts (about 2-3 pounds), soy sauce (1/2 cup), sake (1/4 cup), mirin (1/4 cup), granulated sugar (2 tablespoons), garlic (minced – 2 cloves), ginger (grated – 1 tablespoon), green onions (thinly sliced – 1/4 cup), sesame seeds (1 tablespoon), and vegetable oil (for cooking).

Q: How do I prepare the marinade?

Mix together soy sauce, sake, mirin, granulated sugar, garlic, ginger in a bowl until well combined.

Q: Can I use different types of pork?

Yes! You can substitute pork loin or tenderloins if you prefer leaner meat.

Q: How long does it take to cook?

The marinating time will depend on your schedule – at least 30 minutes to several hours in advance.

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