Okinawa Salted Pork Recipes

OKINAWAN SHOYU PORK

Steps:

• In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
• Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
• Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
• Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^

OKINAWA SHOYU PORK

Steps:

• Place the pork belly into a large pot like a Dutch oven, and cover it with about 1-inch of water.
• Bring the water to a boil over medium-high heat. Simmer for about 2 minutes and then discard the water.
• Add new water to the pot, again covering the pork with about 1-inch of water.
• Bring to a boil again over medium-high heat. Reduce the heat and allow the pork to simmer for about an hour until the meat has softened.
• Take the pork belly out of the water and place it on a large chopping board. When it has cooled slightly, slice off the skin and throw it away.
• Cut the pork belly into slices around 1-inch wide and set the meat to one side.
• Mix the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic together in a separate pot, and bring the mixture to a boil over high heat.
• Add the sliced pork meat to the sauce and bring it to the boil again.
• Turn the heat down to low. Place a large sheet of aluminum foil on top of the meat and sauce.
• Simmer for 30-45 minutes until the meat is tender. Turn the pork occasionally when cooking to ensure it cooks evenly.
• This pork is great served with rice and steamed Asian vegetables.

OKINAWA PORK EARS SALAD IN PEANUT SAUCE

Steps:

• Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
• While waiting for the pork ears to drain, you can prepare the vegetables to be used for this recipe. Start by slicing the cucumber into shreds. Put the cucumber in a bowl then add quarter a teaspoon of salt. Set it aside and wait for it to release its liquid.
• Bring another batch of water to a boil. Once the water boils, add the bean sprouts into the boiling water then cook until it has softened, about 3 minutes. Remove from water then drain.
• In the same pot of boiling water, add the tofu then cook for about 2 minutes. Remove the tofu from water then drain. Pat dry the tofu using a paper towel to remove excess liquid. Then, cut it into about 1-centimeter cubes.
• Once the cucumber releases liquid, squeeze it out to take more liquid using your hands.
• In a bowl, combine the peanut butter, miso paste, brown sugar and salt then mix well. Slowly add the vinegar. Do not pour everything at once. Add a little at a time then mix well as you add vinegar. Mix until the consistency becomes smooth.
• In a large bowl, mix the pork ears, cucumber, bean sprouts and peanut sauce then mix well. Add the tofu then carefully mix until all ingredients are well combined then you can serve.

OKINAWA SALTED PORK CHILI SALAD

Steps:

• Start by preparing the vegetables. Cut the carrot into thin strips. For the garlic scapes, cut it into about 3-centimeter pieces.
• Make several cuts along the length of the scallions then cut it into 3-centimeters to have fine strips.
• Cut the avocado in half then take the seed. Remove the peel then slice it thinly. Put it in a bowl then squeeze out some lime juice on top to prevent it from browning.
• Slice the boiled Okinawa salted pork thinly.
• Heat a pan using medium heat then add a teaspoon of vegetable oil. Add the doubanjiang then stir and cook it for about a minute. Add the carrot and garlic scapes then stir-fry until the vegetables are soft. Remove the vegetables from pan then let it cool.
• Wash the saladana then tear into easy-to-bite pieces. Put the pieces in an ice cold water until ready to be used. Drain right before using.
• In a large bowl, add the carrot, garlic scapes, salted pork, scallions, avocado and saladana. Add a tablespoon of sesame oil then mix well until all ingredients are well-combined. Serve and enjoy.