Shoyu Pork Local Style Recipe
A local favorite plate lunch dish. Here are two delicious shoyu pork recipes you can try at home. Enjoy!
- Prepare Roast
- 3-4 pounds pork loin roast
- 2 cloves garlic
- 1½ cups shoyu
- 3 cups water
- 1 cup sugar
- ¾ cup brown sugar, packed
- 3 tablespoons mirin
- ½ inch ginger, sliced and chopped
- 1 clove garlic, chopped
- Garnish with green onions
- Pork roast may be sliced in half to speed up cooking time.
- Brown garlic cloves in oil. Remove garlic.
- Brown pork roast.
- Combine remaining ingredients. Pour into pot over roast.
- Bring to a boil and simmer for 1 hour. While simmering, turn roast over every 15
- Remove pork roast. Let cool. Then slice. Lay slices in a 9×13 inch baking pan.
- Thicken sauce in pot with flour and water paste.
- Pour thickened sauce over slices.
- Cover and seal pan with foil.
- Bake at 350 degrees for 1 to 1/1/2 hours.
Here’s an Okinawan Shoyu Pork recipe.
- 4 pounds boneless pork butt, cut into four pieces
- 1 cup sugar
- 1 cup Aloha shoyu
- ¼ cup sake
- ¼ cup mirin
- 2 1-1/2 inch ginger, peeled and sliced thin
- 2-3 cloves of garlic, crushed
- 2 tablespoons cornstarch mixed with 2 tablespoons of water
- Place four pieces of pork butt into slow cooker.
- In a separate bowl mix together sugar, shoyu, sake, and mirin until sugar is disolved.
Then add ginger and garlic.
- Pour mixture over pork in slow cooker.
- Cook on high for two hours.
- After two hours, turn meat over and cook for another two hours.
- If pork isn’t tender enough, cook for another hour.
- Strain juices from slow cooker and add to sauce pan. Bring to boil for five minutes
and skim off excess fat.
- Mix together cornstarch and water. Slowly add to sauce pan until thickened.
- Slice pork and pour sauce over before serving.