okinawan shoyu pork recipe

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

I’ve always been fascinated by the unique flavors and cooking techniques of Okinawan cuisine. One dish that has become a staple in my household is the Okinawan Shoyu Pork recipe.

This dish is a masterclass in simplicity, with a focus on letting the natural flavors of the ingredients shine through. The key to this recipe is the use of shoyu, a sweet and savory soy sauce that’s a staple in Okinawan cooking.

I love how the pork absorbs the flavors of the sauce, becoming tender and juicy at the same time. My kids devour this dish, and it’s perfect for a quick weeknight meal or a special occasion.

The health benefits of this recipe are numerous – the pork is lean and protein-rich, while the shoyu sauce provides a boost of antioxidants and umami flavor. I’ve experimented with various marinade times and techniques, but ultimately, it’s all about letting the pork absorb the flavors of the sauce without overpowering them.

My family loves when I serve this dish with steamed vegetables or rice – it’s a simple yet satisfying meal that never fails to please. Over time, I’ve tweaked my version to include additional aromatics like garlic and ginger for added depth, but at its core, this recipe remains true to its Okinawan roots.

Okinawan Shoyu Pork

Okinawan Shoyu Pork

4.5 from 704 votes

This dish features tender pork belly simmered in a savory soy sauce based broth with brown sugar and ginger. It is a staple of Okinawan cuisine, often served over rice or with steamed vegetables.

Prep Time15 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 45 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pork

2 pounds pork belly, cut into 2 inch cubes
1 tablespoon vegetable oil

For the Braising Liquid

1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup mirin
1/4 cup sake or dry sherry
1 cup water
4 cloves garlic, smashed
1 thumb sized piece ginger, sliced
2 green onions, cut into 2 inch pieces
1 star anise pod (optional)

👨‍🍳Directions

1Pat the pork belly cubes dry with paper towels.
2Heat the vegetable oil in a large heavy bottomed pot over medium high heat until it shimmers.
3Sear the pork in a single layer, working in batches if needed, until all sides are deep golden brown, about 3 to 4 minutes per batch.
4Add the smashed garlic, sliced ginger, and green onion pieces to the pot with the seared pork.
5Stir for 1 minute until fragrant, then pour in the soy sauce, mirin, sake, and water.
6Add the brown sugar and star anise if using, and stir to dissolve the sugar.
7Bring the liquid to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
8Cover the pot and cook for 2 hours, turning the pork pieces occasionally, until the meat is fork tender and the sauce has thickened to a syrupy glaze.
9Remove the pot from the heat and discard the ginger slices, green onion pieces, and star anise pod.
10Taste the sauce and adjust seasoning with a pinch of salt if needed.
11Serve the pork hot over steamed rice, spooning the remaining sauce over the top.

🔧Equipment

Large heavy bottomed pot or Dutch oven
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 38g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 22g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 18g

📝Notes

For a leaner version, substitute pork shoulder and trim excess fat. The dish tastes even better the next day as the flavors meld. Store leftovers in the refrigerator for up to 4 days.

Watch Video Of How Okinawan Shoyu Pork Works

This Okinawan Shoyu Pork recipe has become a staple in our household – it’s easy to make ahead of time and reheats beautifully for leftovers.

We love serving it with steamed vegetables or rice for a simple yet satisfying meal.

For storage purposes, I recommend letting it cool completely before refrigerating or freezing – just thaw when needed and reheat until hot and bubbly.

❓ Frequently Asked Questions About Okinawan Shoyu Pork

Q: What is Okinawan Shoyu Pork?

Okinawan Shoyu Pork is a traditional dish from Okinawa, Japan that features pork marinated in a mixture of soy sauce (shoyu), sake, sugar, and other ingredients.

Q: What kind of pork should I use for this recipe?

For this recipe, you can use either boneless pork shoulder or pork loin. If you want to make it more tender, use pork shoulder; if you prefer it leaner, use pork loin.

Q: Can I adjust the amount of sugar in the marinade?

Yes, you can adjust the amount of sugar to your taste preferences. However, keep in mind that reducing or eliminating sugar may affect the overall flavor profile of the dish.

Q: How do I ensure my pork is not overcooked?

To avoid overcooking your pork, make sure to check its internal temperature regularly while it’s marinating. You can also use a meat thermometer to ensure it reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Q: Can I substitute other types of meat for pork?

You can experiment with substituting beef or chicken for pork in this recipe; however, keep in mind that different meats may require adjustments to cooking time and temperature.

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