Okinawa Salted Pork Recipes

OKINAWA SALTED PORK

Steps:

• Wash and pat dry the pork belly using paper towels. Spread 2 tablespoons of salt all over the pork belly then gently rub it with your hands.
• Seal the pork or put in an air-tight container then refrigerate for 2-3 days.
• After 2-3 days, take out the pork from the fridge then leave it at room temperature for about 20 minutes before starting to cook.
• Heat a pan using high heat. Add a small amount of vegetable oil then let it heat. Add the salted pork with the skin side facing down. Fry until the surface of the skin turns brown.
• Pour about 4 cups of water in a pot then bring it to a boil. Put the salted pork in the pot with the skin side facing up then let the water boil again. Reduce the heat to low then simmer for 30 minutes.
• Turn off the heat then take the pork from the pot. The broth can be discarded as it is very salty.
• While waiting for the pork to cool, slice the ginger then crush the garlic cloves.
• Put back the salted pork in a clean pot with the skin side facing up. Add the ginger and crushed garlic cloves. Add awamori then pour 4 cups of water.
• Turn on the fire then bring the water to a boil. Once it boils, reduce the heat to low then simmer the pork for about an hour or until it is very soft.
• Remove the pork from pot then let it cool. This time, the liquid used to boil the pork makes a delicious pork broth so it can be reserved and used for other purposes such as soup base when making Okinawa soba.
• While waiting for the pork to cool, prepare the salad vegetables. Tear the green lettuce and shred the cabbage. You can add other salad vegetables such as cucumbers or tomatoes. Arrange the vegetables on a serving plate.
• Slice the salted pork thinly then put it on top of the vegetables. If not using everything, keep the rest of the cooked salted pork in the fridge for a few days or on the freezer for several months.
• Serve the sliced salted pork with vegetables with a slice of lime.

OKINAWA SHOYU PORK

Steps:

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

OKINAWA SOMEN WITH SALTED PORK AND KIMCHI

Steps:

• Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper.
• Chop the garlic chives into small pieces then slice the cucumber into thin strips.
• Slice the salted pork into thin pieces.
• Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking.
• Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.

GRILLED OKINAWA SALTED PORK WITH GARLIC AND HERBS

Steps:

• Peel the garlic cloves then finely mince.
• In a small bowl, combine the garlic and dried herbs and black pepper then mix well until well-combined.
• Slice the salted pork with about 1-centimeter thickness then coat each slice with the mixed garlic and herbs.
• Cut the scallions into about 5-centimeter pieces. Slice the carrot into several pieces. For the eggplant, cut in half if its long then cut along its length about 2-3 slices depending on its thickness.
• Put the salted pork on a grill then cook until both sides are done. Grill the vegetables after the pork is cooked then you can serve.