Okinawa Shoyu Pork: A Flavorful and Comforting Dish

Okinawa Shoyu Pork, also known as Rafute, is a traditional dish from Okinawa, Japan, known for its tender, melt-in-your-mouth texture and rich, savory flavor. This dish features pork belly simmered in a mixture of soy sauce (shoyu), brown sugar, and awamori (Okinawan rice liquor), creating a deeply flavorful and comforting meal. Perfect for special occasions or a cozy family dinner, Okinawa Shoyu Pork is sure to become a favorite. In this detailed recipe article, we’ll guide you through making Okinawa Shoyu Pork, complete with tips for preparation, variations, and serving suggestions.

Why You’ll Love This Recipe

Benefits:

1. Rich Flavor: The combination of soy sauce, brown sugar, and awamori creates a savory-sweet sauce that infuses the pork with deep, rich flavors.
2. Tender Texture: Slow-cooking the pork belly results in a melt-in-your-mouth texture that's incredibly satisfying.
3. Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible to cooks of all levels.
4. Cultural Experience: This dish provides a taste of Okinawan cuisine, offering a unique and delicious cultural experience.

Okinawa Shoyu Pork Recipe

Ingredients:

• 2 lbs (900g) pork belly, cut into large cubes
• 1 cup awamori (or sake if awamori is not available)
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake
• 1 knob ginger, sliced
• 2 cloves garlic, smashed
• 2 scallions, cut into 2-inch pieces
• 2 cups water
• Optional: boiled eggs for serving
• Optional: sliced scallions and sesame seeds for garnish

Instructions:

Step 1: Prepare the Pork Belly

1. Blanch the Pork: Place the pork belly cubes in a large pot of boiling water. Blanch for about 5 minutes to remove excess fat and impurities.
2. Drain and Rinse: Drain the pork and rinse under cold water. Set aside.

Step 2: Simmer the Pork

1. Combine Ingredients: In a large pot or Dutch oven, combine the awamori, soy sauce, brown sugar, mirin, sake, ginger, garlic, and scallions. Add the pork belly cubes and enough water to cover the pork.
2. Bring to a Boil: Bring the mixture to a boil over medium-high heat.
3. Simmer: Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to ensure even cooking and prevent sticking.

Step 3: Serve

1. Optional Eggs: If using boiled eggs, add them to the pot during the last 30 minutes of cooking to absorb the flavors.
2. Plate the Dish: Transfer the pork belly to a serving platter, and if desired, slice the boiled eggs in half and arrange them around the pork.
3. Garnish: Garnish with sliced scallions and sesame seeds for added flavor and presentation.

Tips for Perfect Okinawa Shoyu Pork

• Choose Quality Pork Belly: Look for pork belly with a good balance of meat and fat for the best texture and flavor.
• Monitor the Sauce: Keep an eye on the sauce as it reduces to prevent it from becoming too thick or burning.
• Adjust Seasoning: Taste the sauce towards the end of cooking and adjust the seasoning with additional soy sauce or sugar if needed.

Customizing Your Okinawa Shoyu Pork

Add-Ins and Variations:

• Vegetables: Add vegetables like daikon radish, carrots, or shiitake mushrooms during the last hour of cooking for added flavor and nutrition.
• Spices: For a bit of heat, add a few slices of chili pepper or a pinch of red pepper flakes to the simmering sauce.
• Alcohol Substitutes: If you prefer not to use alcohol, you can substitute awamori and sake with additional water and a splash of rice vinegar.

Dietary Modifications:

• Gluten-Free: Use tamari or a gluten-free soy sauce to make this dish gluten-free.
• Lower Sugar: Reduce the amount of brown sugar or use a sugar substitute if you prefer a less sweet dish.

Serving Suggestions

Accompaniments:

• Rice: Serve Okinawa Shoyu Pork over steamed white rice or jasmine rice to soak up the delicious sauce.
• Pickled Vegetables: Pair with pickled vegetables like kimchi or pickled daikon for a refreshing contrast.
• Green Salad: A simple green salad with a light vinaigrette can balance the richness of the pork.

Drinks:

• Green Tea: A cup of hot green tea pairs beautifully with the savory-sweet flavors of the pork.
• Sake: Enjoy with a glass of warm sake for a traditional Japanese dining experience.
• Beer: A light, crisp beer can help cut through the richness of the dish.

Storing and Reheating

Storage:

• Refrigerate: Store leftover pork in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze the pork in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Reheating:

• Stovetop: Reheat the pork on the stovetop over low heat until warmed through. Add a splash of water or broth if the sauce has thickened too much.
• Microwave: Heat individual portions in the microwave, stirring occasionally, until hot.

Conclusion

Okinawa Shoyu Pork is a rich, flavorful, and comforting dish that showcases the unique flavors of Okinawan cuisine. With its tender pork belly and savory-sweet sauce, this dish is sure to become a favorite in your household. Whether you’re making it for a special occasion or a cozy family dinner, this recipe is easy to follow and yields delicious results. Enjoy!

Did you try this recipe? Share your experience and any customizations you made in the comments below!