Okinawa Salted Pork Recipes

Steps:

• Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
• Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
• Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

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.