How To Make Shoyu Pork Recipes

OKINAWA SHOYU PORK

Steps:

• Place the pork belly into a large pot like a Dutch oven, and cover it with about 1-inch of water.
• Bring the water to a boil over medium-high heat. Simmer for about 2 minutes and then discard the water.
• Add new water to the pot, again covering the pork with about 1-inch of water.
• Bring to a boil again over medium-high heat. Reduce the heat and allow the pork to simmer for about an hour until the meat has softened.
• Take the pork belly out of the water and place it on a large chopping board. When it has cooled slightly, slice off the skin and throw it away.
• Cut the pork belly into slices around 1-inch wide and set the meat to one side.
• Mix the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic together in a separate pot, and bring the mixture to a boil over high heat.
• Add the sliced pork meat to the sauce and bring it to the boil again.
• Turn the heat down to low. Place a large sheet of aluminum foil on top of the meat and sauce.
• Simmer for 30-45 minutes until the meat is tender. Turn the pork occasionally when cooking to ensure it cooks evenly.
• This pork is great served with rice and steamed Asian vegetables.

SLOW COOKER SHOYU PORK

Steps:

• Place the pork roast into the bottom of a slow cooker. Pour the tomato sauce, sugar, soy sauce, sake, and garlic into a bowl, and stir until the sugar has dissolved. Pour the mixture over the pork roast. Cover the slow cooker, and cook on Low for 8 to 10 hours.