OKINAWA SHOYU PORK
I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 27 g, Cholesterol 41.1 mg, Fat 15.6 g, Fiber 0.3 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 2071 mg, Sugar 24.4 g
SLOW COOKER PORK SHOULDER
Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad
Provided by Barney Desmazery
Categories Dinner, Main course
Time 8h25m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
- Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.
Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
EASY SLOW COOKER SWEET AND SOUR PORK CHOPS
Simple sweet and sour topping for slow cooker pork chops.
Provided by Bonnie D
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
- Cook on Low until the pork chops are very tender, 4 to 6 hours.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 18.1 g, Cholesterol 75.7 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 225.4 mg, Sugar 17.1 g
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RAFUTE (OKINAWAN SHOYU PORK) - ONOLICIOUS HAWAIʻI
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4.4/5 (68)Estimated Reading Time 7 minsServings 1Total Time 2 hrs 15 mins
- In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
- Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
- Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
- Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^
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