Okinawa Shoyu Pork Recipe

Place pork belly into a large pot and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat then reduce heat to a simmer. Cook until the pork begins to soften about 1 hour.

Remove the pork from the water and place on a cutting board. Allow pork to cool for a few minutes then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.

Combine the soy sauce brown sugar 1/2 cup water mirin ginger and garlic in a large saucepan and bring to a boil over high heat. Add the sliced pork belly then bring to a boil again. Reduce heat to low and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender 30 to 45 minutes turning the pork several times to cook evenly.