Tuesday, September 20, 2016
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| Okinawa Shoyu Pork Belly |
"Rich and complete of taste, beef stomach is slowly simmered in a candy and savory combination of soy sauce and brown sugar. Serve it over a bowl of steamy rice for a meal worth looking forward to."
Ingredients :
- 2 pounds beef stomach
- water to cowl
- three/four cup reduced-sodium soy sauce
- three/four cup tightly packed brown sugar
- 3/four cup oyster sauce
- 3/four cup mirin (Japanese sweet wine)
- half of cup water
- three tablespoons finely chopped fresh ginger
- 1 huge clove garlic, minced
- 1 small clove garlic, minced
- salt and floor black pepper to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 3H45M |
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- Place pork belly in a large pot and pour in enough water to cowl pork with the aid of 1 inch; convey to a boil. Reduce heat to medium and simmer for two hours. Discard water and fill pot with fresh water 1-inch above the red meat. Bring water to a boil, reduce warmness to medium, and simmer until beef starts to soften, about 1 hour.
- Remove beef from the water and location on a piece surface. Allow beef to cool for a few minutes.
- Slice the thick skin off the beef and discard. Cut the pork meat into 1-inch-wide slices.
- Combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 big and 1 small clove garlic in a large saucepan; convey to a boil. Add the beef and bring to a boil; lessen warmth to low and area a sheet of aluminum foil immediately over beef and sauce. Simmer mixture, turning pork often, till evenly cooked, 30 to 45 minutes.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it calmly, and make smooth-up easier.
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