Okinawa shoyu pork belly

    1 hour 40 min

    Rich and full of flavour - pork belly is slowly simmered in a sweet and savoury mixture of soy sauce, mirin, ginger, garlic and brown sugar. Serve it over a bowl of steaming rice for a meal worth waiting for!

    10 people made this

    Serves: 6 

    • 675g whole pork belly
    • 120ml soy sauce
    • 100g soft brown sugar
    • 120ml water
    • 120ml mirin (Japanese sweet wine)
    • 2 teaspoons ground ginger
    • 1 clove garlic, or to taste

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Place pork belly into a large pot; cover with water about 2cm above the pork. Bring to the boil over medium-high heat and simmer for 2 minutes. Discard water and fill pot with fresh water about 2cm above the pork. Bring to the boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
    2. 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 2cm wide slices. Set aside.
    3. Combine the soy sauce, brown sugar, 120ml water, mirin, ginger and garlic in a large saucepan; bring to the boil over high heat. Add the sliced pork belly and bring to the boil again. Reduce heat to low; place a sheet of foil directly over the pork and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.


    It is best to use pork belly, but pork fillet will also work.

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    Reviews in English (30)


    This was really good! My local Meijer did not have pork belly so I used a pork loin, but I followed the recipe and cooking directions exactly. Also could not find the Bonito flakes, so I used Oyster Sauce that I found in the asain section. (I read online that was a good substitute) The sauce was delicious!! Make sure to cut the meat into small pcs so that it can soak up as much sauce as possible. Served w/white rice and steamed broccoli, sugar snaps and baby carrots. MMMMmmmmm!  -  24 Feb 2011  (Review from Allrecipes US | Canada)


    I live in Okinawa and this is spot on!! Not only does it taste great but I was really surprised at how easy it was! We sliced it thin and topped some soba soup with it .. excellent!!  -  28 Aug 2011  (Review from Allrecipes US | Canada)


    very authentic japanese recipe. We used Kurobuta Pork belly the flavor is so intense and great..Leftover sauce is good for Yakisoba or any type of Asian stir fry... or just mix it with plain steamed rice....  -  03 Jun 2011  (Review from Allrecipes US | Canada)