Okinawan Shoyu Pork
- 4 pounds pork butt or belly (skin removed) cubed 2 inches
- vegetable oil as needed
- 2 cups chicken stock
- 2 cups soy sauce
- 1 cup light brown sugar
- 1 cup sake
- 0.25 cup mirin
- 2 cloves garlic, crushed
- 2 thick slices ginger, crushed
- Heat a large skillet on medium-high. Add in a thin layer of oil.
- In batches, brown pork cubes.
- When all the pork is browned, combine with stock, soy sauce, sugar, sake, mirin, garlic and ginger.
- Bring to a boil and simmer until the pork is tender. This can take 2-3 hours.
- Pork is done when the pieces are easily pierced with a fork. (Take care not to go too long or the pork will fall apart)
- Remove the pork pieces and reduce the liquid until slightly thickened and glossy.
- Add the pork back and serve.