Recipe of Shanghai Style Braised Pork Belly

Okinawa Shoyu Pork Belly

Bring a large pot of water up to a simmer.

Recipe Summary Okinawa Shoyu Pork Belly

Rich and full of flavor, pork belly is slowly simmered in a sweet and savory mixture of soy sauce and brown sugar. Serve it over a bowl of steamy rice for a meal worth waiting for.

Ingredients | Shanghai Style Braised Pork Belly

2 pounds pork belly

water to cover

¾ cup reduced-sodium soy sauce

¾ cup tightly packed brown sugar

¾ cup oyster sauce

¾ cup mirin (Japanese sweet wine)

½ cup water

3 tablespoons finely chopped fresh ginger

1 large clove garlic, minced

1 small clove garlic, minced

salt and ground black pepper to taste

Directions

Place pork belly in a large pot and pour in enough water to cover pork by 1 inch; bring to a boil. Reduce heat to medium and simmer for 2 hours. Discard water and fill pot with fresh water 1-inch above the pork. Bring water to a boil, reduce heat to medium, and simmer until pork begins to soften, about 1 hour.

Remove pork from the water and place on a work surface. Allow pork to cool for a few minutes.

Slice the thick skin off the pork and discard. Cut the pork meat into 1-inch-wide slices.

Combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan; bring to a boil. Add the pork and bring to a boil; reduce heat to low and place a sheet of aluminum foil directly over pork and sauce. Simmer mixture, turning pork frequently, until evenly cooked, 30 to 45 minutes.

Info | Shanghai Style Braised Pork Belly

prep: 15 mins cook: 3 hrs 30 mins total: 3 hrs 45 mins Servings: 6 Yield: 6 servings

TAG : Okinawa Shoyu Pork Belly

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