Okinawa Shoyu Pork

There are different methods to prepare this dish on the Internet. The pork can either be boiled or braised. But in the end it is some tender meat in a dark glazed sauce.

I decided to use the boiling method. That way, less fat spitting on the kitchen walls and surfaces around.
This method was from a woman who learnt it from her Mom and who learnt it from her Mom, an Okinawan woman from the Japanese island.

It is prepared with pork belly. A low cost part of the pig. Eating other parts then pork loin, ham or cutlet is a great way to use all the meat. I love the concept of "From Nose to Tail".

Recipe for 3:
750 g pork belly
1  big knob fresh ginger
4 cloves of garlic
1 cup shoyu or soy sauce
1/2 cup mirin
1/4 cup Sake
1/4 cup brown sugar
1 cup dashi stock
1 Tbsp black Chinese vinegar

Slice the pork belly in 1 inch slices and put them in a pot with cold water. Bring to a boil and cook for 3 min.

Pour the whole stuff through a colander to get rid of the scum.
Clean the pot, put the pork back in and fill up with water until covered.
Bring to a boil, reduce the heat an cook for 45 min.

Get the meat out and cool it down a bit, take off the skin and cut the meat into blocks to make it easier to eat with chopsticks.

In the same pot, heat up the other ingredients and get the meat in. Simmer for 30 min.

Serve on shortgrain rice. I had it with a bowl of stewed red cabbage.