Okinawa Style Braised Pork ソーキブニの煮付け
Recipe type: Main Dish, Pork
Cuisine: Japanese
Serves: 4

Good Morning Everyone. Another raining day here in Japan. Well, at least I got my food shopping done last night which was great. Today’s Japanese Cooking Recipe come from an Island South of Japan called Okinawa and the is Okinawa-Style Braised Pork. This recipe was submitted to me from a friend from Okinawa and we tried this a couple weeks ago and it came out great, so she wanted me to share this recipe with everyone. So, let’s get started with what we need to make our Okinawa-Style Braised Pork.
  • 800g slab pork belly
  • 15㎝ white radish
  • 15㎝ × 1 Konbu kelp, cut into 1㎝ wide pieces
  • A:
  • ½ cup AWAMORI(strong Okinawa liquor) or Shou-chu
  • 2 tbsp mirin
  • 3-4 tbsp sugar
  • 5 tbsp soy sauce

  1. Place the pork in a pot, fill the pot full of the water and boil. When it boiled, rinse the pork in cooled water, and set aside. Cut the white radish into half and 4 equal length cut, and boil until tender. Soak the konbu kelp in cold water for 30 min.
  2. Place the pork in a pot fill the pot full of the water and bring to boil again, when it comes to boil, skimming off foam, continue boil for about 1 hour, while occasionally adding water until the comes tender.
  3. Place the boiled soup for “2” and ingredient for A in another pot, Add the pork, white radish, and konbu kelp and simmer with drop-lid, over a low heat for about 2 hours.
  4. Arrange the pork in a bowl, and garnish with mustard (your choice)

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..