Well now, let me tell ya ’bout this dish they call Okinawa Shoyu Pork. It ain’t nothing fancy, but it sure does fill up your belly real good. Now, if you’re used to them quick meals that don’t take no time to cook, this one’s gonna seem like a bit of a long haul. But trust me, the wait is worth it, and when it’s done, you won’t want to stop eatin’.
This here dish is from Okinawa, a little island way over in Japan. They make it with pork, usually the belly part, and they slow cook it real nice. Now, ya might hear folks call it “shoyu pork,” and that just means it’s cooked with soy sauce, which gives it that deep, rich flavor. Now, you gotta be careful with the soy sauce—too much, and it’ll get too salty. But if you get it just right, it’s like heaven in a bowl.
Now, Okinawan Shoyu Pork ain’t just thrown together all willy-nilly. Oh no. It’s got a few steps, but ain’t none of ’em too tricky if you just take your time. The first thing you’ll need is some good ol’ pork belly or, if you can’t find that, pork butt works too. Both pieces are fatty and tender, and that’s just what you need for this kind of dish. The fat helps the meat stay juicy while it cooks, and you get that melt-in-your-mouth goodness.
Ingredients:
- 1 lb pork belly or pork butt
- 1/4 cup soy sauce
- 1/4 cup sake (rice wine)
- 2 tablespoons sugar (some folks use brown sugar, but white works too)
- 1/4 cup water
- 2-3 cloves garlic, smashed
- 1 small piece of ginger, sliced
- Optional: 1/4 cup awamori (if you’re feeling real fancy)
Now, first thing you gotta do is get that pork all nice and browned. Heat up a big ol’ pot or skillet, and throw the pork in there, fat side down. You want it to get nice and crispy, so don’t be in no hurry. Let it sizzle for a few minutes until it’s got a good brown color on it.
Once you got that pork browned up nice, take it outta the pot. Don’t be worryin’ about all that drippin’ fat just yet—we’ll use it later. Now, throw in your garlic and ginger into that pot and let ’em cook for a minute. Smell that? That’s the good stuff right there, all them smells mixing together.
Next, you pour in your soy sauce, sake, sugar, and water. Stir it around, get it all mixed up. Put the pork back in the pot and let it simmer real low for a couple of hours. You don’t wanna rush this part. Let the pork soak up all them flavors nice and slow. If you got some awamori on hand, you can add a little bit too, but that’s optional. Just know it’ll make it taste even better.
Now, the secret to good Shoyu Pork is that double cookin’. Some folks just simmer the pork once, but not in Okinawa! They like to boil the pork first, then let it simmer in the sauce. This helps get all the meat nice and tender, and the flavor seeps into every little piece. After a good hour or two, you’ll notice the meat start to fall apart, and that’s when you know you’re doin’ it right.
Now, if you like your sauce a little thicker, you can let it cook down a bit more, but don’t let it burn! Just keep an eye on it and stir it every once in a while. When that sauce has thickened up and the pork is nice and soft, you’re done. You can serve it right away with some rice or even pickled vegetables if you want a little tang to balance out the rich pork.
Why this dish works:
- It’s simple to make with ingredients you can find anywhere.
- The slow cooking makes the pork tender and full of flavor.
- The soy sauce and sake give it a deep, savory taste that’s hard to beat.
- It’s perfect for a cozy meal at home with the family, and it’s good for leftovers too!
So there you go. You ain’t gotta be a chef to make this Okinawan Shoyu Pork. Just take your time, follow the steps, and you’ll have a dish that tastes just like what you’d get in Okinawa itself. It’s all about patience and letting the flavors come together. And when you’re done, I promise you’ll be sittin’ there lickin’ your plate clean.
Tags：[Okinawa Shoyu Pork, Okinawan cuisine, braised pork, pork belly recipe, soy sauce pork, Okinawan food, slow cooked pork, traditional pork recipe, Japanese pork dish]
