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Okinawan Shoyu Pork Belly - closeup

Okinawan Shoyu Pork Belly

  • Author: She's Almost Always Hungry
  • Total Time: 2 hours
  • Yield: 8 1x


This dish of soy sauce braised pork belly is a Hawaii version of Okinawan Rafute and Japanese Kakuni. It is based on a recipe from



2 pounds pork belly, cut into ½” slices

2 teaspoons vegetable oil

6 garlic cloves, minced

2-inch piece of ginger cut into thin matchsticks

½ cup water

½ cup soy sauce

½ cup sake or chicken broth

6 tablespoons brown sugar

2 tablespoons mirin


In a pot, over medium-high heat, heat the vegetable oil. Working in batches, brown the pork belly slices on both sides. Set aside.

Using the rendered fat, sauté the garlic and ginger until fragrant, about 1 minute.

Return the pork belly to the pot. Add the water, soy sauce, sake, brown sugar, and mirin and bring to a boil. Cover the pot and reduce the heat to low. Simmer for 1½ hours, stirring occasionally. 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 simmer and reduce until it becomes a thick glaze.

Serve hot with rice and sautéed vegetables.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Main Dishes
  • Cuisine: Okinawan


  • Calories: 661.4
  • Sugar: 10.03 g.
  • Sodium: 882.94 mg.
  • Fat: 60.15 g.
  • Saturated Fat: 21.92 g.
  • Carbohydrates: 13.19 g.
  • Fiber: 0.21 g.
  • Protein: 12.36 g.
  • Cholesterol: 81.65 mg.

Keywords: pork belly, soy sauce, sake,