🥢 Crispy Okinawa Shoyu Pork 🥢
This starts in the slow cooker and then is shallow fried or oven cooked to crisp up the belly pork. It’s sweet and sticky and oh so yummy!
500-700g of pork belly
120ml soy sauce
100g soft brown sugar
120ml mirin (Japanese sweet wine)
Inch of ginger, grated
3 clove garlic, minced
(If you wanna spice it up add some of your favourite hot sauce)
Place all your ingredients into the slow cooker. Set to high and cook for a minimum of 4 hrs.
Once cooked remove the pork with tongs place on a chopping board and slice into one inch chunks.
Put the sauce from the slow cooker into a saucepan and simmer to reduce.
Meanwhile add oil to a frying pan. Enough to shallow fry your pork belly. Heat to a medium high heat and fry the pork belly turning halfway. It’s should blacken and crisp 2 mins on each side should do it. (Or place in the oven at 220’ and bake until crisp)
When your pork is cooked and your sauce reduced stir your pork into the sauce. Remove and serve. Topping with sesame seeds and spring onion.