Shoyu pork, lemme tell ya, it’s this dish that’s real simple but tasty, ya know? Folks in Okinawa, they got it right – this here’s pork belly simmered slow in soy sauce, brown sugar, ginger, maybe a splash of sake. It’s all about gettin’ that sweet-salty mix that makes ya wanna keep eatin’. Ya don’t need fancy stuff for it neither, just gotta know how to work the flavors right.
Ingredients Ya Need:
- 1 to 2 pounds of pork belly – slice it up thick, don’t be stingy now
- 1/2 cup of shoyu – that’s soy sauce if you ain’t heard of it
- 1/4 cup of sake – now, that’s rice wine, gives it a nice zing
- 1/4 cup of mirin – it’s kinda sweet, balances the salt
- 1/4 cup of brown sugar – don’t skip this, gives it that deep flavor
- Couple slices of ginger – fresh if ya got it
How to Make This Here Shoyu Pork:
Now, first thing, ya gotta get that marinade goin’. Grab yerself a big bowl and throw in the soy sauce, sake, mirin, brown sugar, and ginger. Give it a good whisk – ya want everything mixed up nice.
Once that’s ready, take yer pork belly slices and plop ‘em right in that bowl. Let ‘em sit there a good hour or so. The longer, the better, I say, ‘cause they soak up all that flavor.
Time to Cook:
After yer pork’s had a nice soak, grab a pot. Heat it up, then toss the pork belly in. Now don’t get too wild with the heat, ya want it medium. Let it brown on each side – this makes it real tasty, gives it that nice golden color.
Then ya pour that marinade right over the pork in the pot. Lower the heat and let it simmer. Now here’s the trick – cover it up and leave it on low for a good hour. Keep an eye on it, make sure it don’t dry out, and add a splash of water if it’s lookin’ a bit thick.
What to Serve It With:
This shoyu pork, it goes great over rice – plain ol’ white rice is just fine, don’t need no fancy stuff. Or ya can add it to a bowl of noodles, if that’s more your style. Sprinkle some green onions on top for a lil’ color and flavor, makes it look real nice.
Extra Tips for Ya:
- Don’t rush it! Slow cooking makes it tender and juicy.
- If ya like it spicy, throw in a bit of chili – careful though, don’t overdo it.
- Keep the pot covered, so the pork stays moist and don’t dry up.
Now, when yer done, that pork should be soft as butter, full of that sweet and salty flavor that makes ya want seconds. And the sauce, oh boy, it’s good enough to drink! But save it – pour it over yer rice or noodles, don’t waste a drop.
So, there ya go – that’s shoyu pork, simple and hearty, just the way folks like it. Try makin’ it once, and I reckon you’ll be makin’ it again soon enough!
Tags：[shoyu pork, Okinawan recipe, easy pork belly recipe, shoyu pork recipe, braised pork belly]
