- Ingredients:
- ☆ 800g slab pork belly
- ☆ 15㎝ white radish
- ☆ 15㎝ × 1 Konbu kelp, cut into 1㎝ wide pieces
- A: ☆ 1/2 cup AWAMORI(strong okinawa liquer) or Shou-chu
- ☆ 2 tbsp mirin
- ☆ 3-4 tbsp sugar
- ☆ 5 tbsp soy sauce
☆ Okinawa-Style Braised Pork(ソーキブニの煮付け) ☆
Good Morning Everyone. Another raining day here in Japan. Well, at least I got my food shopping done last night which was great. Today’s Japanese Cooking Recipe come from an Island South of Japan called Okinawa and the is Okinawa-Style Braised Pork. This recipe was submitted to me from a friend from Okinawa and we tried this a couple weeks ago and it came out great, so she wanted me to share this recipe with everyone.
So, let’s get started with what we need to make our Okinawa-Style Braised Pork.
Direction:
1. Place the pork in a pot , fill the pot full of the water and boil. When it boiled, rinse the pork in coled water, and set aside. Cut the white radish into half and 4 equal length cut, and boil until tender. Soak the konbu kelp in cold water for 30 min.
2. Place the pork in a pot fill the po full of the water and bring to boil again, when it comes to boil, skimming off foam, continue boil for about 1 hour, while occasionally adding water until the comes tender.
3. Place the boiled soup for “2″, and ingredient for A in another pot, Add the pork, white radish, and konbu kelp and simmer with drop-lid, over a low heat for about 2 hours.
4. Arrange the pork in a bowl, and garnish with mustard (your choice)
This Recipes Serves 4 people. There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..
Naoko,
Thanks for the recipe and sharing it with us..
I made some braised pork today but not Okinawa style.
I loved the flavours of Okinawa, especially the braised pork when I visited it last year with my wife Masako and her sister Naoko and brother in law, Tetsuo. (Tetsuo introduced me to Awamori, which is another story) We had a great time but I have been looking forward to finding and trying to cook the pork that I tasted and love in Okinawa. I thing that they used black sugar but I imagine that brown sugar would work as well since black sugar is not readily available outside of Japan. (I’m from Canada) I am looking forward to trying your recipe. If I am successful, I will cook it for my in-laws next time in Japan. They live in Chigasaki which is 50Km SW of Tokyo.
George
You actually make it seem so easy with your presentation but I find this matter to be actually something that I think I would never understand. It seems too complex and very broad for me. I am looking forward for your next post, I’ll try to get the hang of it!