Okinawa Shoyu Pork

Ingredients

• 1.5 pounds whole pork belly
• 0.5 cups soy sauce
• 0.5 cups packed brown sugar
• 0.5 cups water
• 0.5 cups mirin , Japanese sweet wine
• 2 teaspoons ground ginger
• 1 clove garlic , or to taste, minced

Instructions

1. 1

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

2. 2

   Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.

3. 3

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