A comforting, sweet and savory one pot Asian dish that requires only 7 ingredients. This pork is the local Hawaii version of Okinawan braised pork belly and is delicious with a huge bowl of rice.
Variations
Tofu – The original recipe does not call for tofu. I decided to add it since there is so much sauce to enjoy. You can omit it or add in more.
Tips
Not only is this pork fantastic with rice, but it also makes a great sandwich! Think of a banh mi type sandwich filled with pickled radish, cucumbers, cilantro, jalapenos, mayo, and sriracha.
The longer the pork sits in the sauce, the saltier and marinated it becomes. Keep that in mind when storing any leftover pork and discarding extra sauce.
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Ingredients
- 3 pounds boneless pork butt or shoulder
- ½ cup water
- 16 ounces firm tofu drained and sliced
- 3 stalks green onion cut into 1-inch pieces
Sauce
- ½ cup sake
- 1 cup granulated sugar
- 1 cup soy sauce
- 1 clove garlic smashed
- ½ inch ginger smashed
Instructions
- Place the pork in a large pot and add enough water to cover the meat. Bring to a boil, cover the pot and lower heat to let cook at a slow boil for 45 minutes.
- Combine sauce ingredients in a 2-cup measuring cup or bowl. Mix well until sugar dissolves and set aside.
- Drain the water and cut the pork into ½-1-inch slices. The meat at this time will not be fully cooked.
- Return pork to the pot, overlapping slightly to fit.
- Pour sauce over the meat and add about a ½ cup of water or more to allow the sauce to just cover the pork.
- Simmer for 1 hour covered on medium-low heat until the meat is very tender.
- Add in the sliced tofu and green onion.
- Simmer for an additional 30 minutes for the tofu to heat through and cook in the sauce.
- Serve immediately with rice.
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