Shoyu Pork

This Shoyu Pork dish transforms simple pork belly into a tender, melt-in-your-mouth delicacy through slow braising. The meat becomes incredibly succulent, infused with the deep umami flavor of soy sauce, balanced by the subtle sweetness of sugar and the aromatic warmth of fresh ginger and garlic. The skin turns gelatinous and soft, while the fat renders down, creating a rich, glossy sauce that clings to every bite. It is a comforting and satisfying main course that pairs perfectly with steamed rice or noodles. Ideal for family dinners or special gatherings, this dish offers a sophisticated yet home-style culinary experience. The long cooking time ensures maximum tenderness, making it a rewarding project for any home cook looking to elevate a simple ingredient into a gourmet meal.

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 366.2

Description

This Shoyu Pork dish transforms simple pork belly into a tender, melt-in-your-mouth delicacy through slow braising. The meat becomes incredibly succulent, infused with the deep umami flavor of soy sauce, balanced by the subtle sweetness of sugar and the aromatic warmth of fresh ginger and garlic. The skin turns gelatinous and soft, while the fat renders down, creating a rich, glossy sauce that clings to every bite. It is a comforting and satisfying main course that pairs perfectly with steamed rice or noodles. Ideal for family dinners or special gatherings, this dish offers a sophisticated yet home-style culinary experience. The long cooking time ensures maximum tenderness, making it a rewarding project for any home cook looking to elevate a simple ingredient into a gourmet meal.

Ingredients

2 pound Belly pork
1 clove Garlic, crushed
2 inch Ginger root, crushed
0.25 cup Soy sauce
2 tablespoon Sugar
1 dash Salt

Directions

1
Cut the pork belly into 2x1-inch pieces, keeping the skin and ribs attached if present.
2
Heat a saucepan over medium heat and brown the pork pieces on all sides until golden.
3
Add the crushed garlic and ginger to the pan and cook for a few minutes until fragrant.
4
Stir in the soy sauce, sugar, and salt, ensuring the pork is evenly coated.
5
Lower the heat to low, cover the saucepan, and simmer gently.
6
Turn the pork pieces every 20 to 30 minutes to ensure even cooking and browning.
7
Continue cooking for 2 to 2 1/2 hours, or until the pork is fork-tender and the sauce has reduced.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 366.2kcal

% Daily Value *
Total Fat 21.2g33%
Saturated Fat 7.6g38%
Cholesterol 121.1mg41%
Sodium 93.8mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 40.9g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh ginger and garlic for maximum aroma.

The pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.

If you prefer a thicker glaze, uncover the pan for the last 15 minutes of cooking and stir frequently to reduce the sauce.

This dish pairs excellently with steamed white rice, soba noodles, or a simple side of pickled vegetables to cut through the richness.

Keywords: pork belly, shoyu, soy sauce, braised pork, ginger, garlic, japanese, savory, tender, slow cook, umami, glazed, dinner, asian cuisine, pork

Read it online: https://www.chefs-mate.com/recipe/shoyu-pork/