Alright, let’s talk about this Shoyu Pork thing. I ain’t no fancy chef, ya know? Just a plain ol’ cook. But I can make some good food, and this shoyu pork, well, it’s right tasty. It ain’t hard to make neither, even if you ain’t got much experience in the kitchen. Just gotta follow along, and you’ll be fine.
First off, you gotta get yourself a hunk of pork. Not too skinny, not too fat, just right. You know, like the kind you see at the butcher shop, the one that looks good and juicy. I like to use the belly part, ’cause it gets all tender and flavorful, but you can use whatever you like, I guess. The important thing is that it’s got some good meat on it, you hear? No skinny little pieces.
Now, some folks like to rub all sorts of fancy spices on their pork, but I keep it simple. A little bit of salt, some pepper, maybe a sprinkle of garlic powder, that’s all you really need. You don’t gotta go buyin’ all them expensive things. Salt and pepper, that’s good enough for most folks. And if you got some paprika, well, throw a little bit of that on too. Makes it look pretty, and adds a little somethin’ somethin’.
Then comes the important part, the shoyu. That’s just soy sauce, for those of you who don’t know. But not just any soy sauce, mind you. Gotta get the good stuff, the kind that’s dark and thick. Don’t go buyin’ that watery stuff, it ain’t gonna taste right. And don’t be shy with it neither. Pour it on good, make sure that pork is all covered up. You want it to soak in all that flavor.
- Get a good piece of pork, belly is best.
- Rub it with salt, pepper, and maybe some garlic and paprika.
- Pour good quality shoyu all over the pork.
After that, you gotta let it sit for a while. Some folks say you gotta marinate it overnight, but I ain’t got time for that. An hour or two is good enough for me. Just stick it in the fridge, and let it do its thing. The longer it sits, the more flavor it’ll get, but don’t worry too much about it. It’ll still taste good, even if you ain’t got all day to wait.
Now, for the cookin’. You can do this in a pot on the stove, or in the oven, or even in a slow cooker, if you got one of them fancy things. I like to do it on the stove, ’cause I can keep an eye on it. Just put the pork in a pot, add a little bit of water, and bring it to a boil. Then turn the heat down low, and let it simmer for a good long while. Couple of hours, maybe three, until that pork is so tender it just falls apart.
Some people, they add all sorts of other things to the pot. Vinegar, they say, to make it tender. Fish sauce, for that umami taste. I even heard of someone puttin’ apple cider in it! Well, I ain’t got nothin’ against all that fancy stuff, but I like to keep it simple. Just the pork, the shoyu, and a little bit of water. That’s all you need, I tell ya.
While it’s cookin’, you can smell that good shoyu smell all through the house. Makes your mouth water just thinkin’ about it. And when it’s done, oh boy, it’s somethin’ special. That pork is so tender, you can cut it with a spoon. And the flavor, it’s just…well, it’s hard to describe. Salty, sweet, savory, all at the same time. It’s just good, plain and simple.
You can eat this shoyu pork with rice, with noodles, or even just by itself. I like to put a little bit of green onion on top, just to make it look pretty. But you don’t gotta do that if you don’t want to. It’s gonna taste good no matter how you eat it. And the best part is, it’s easy to make. Even a city slicker could do it, I betcha.
So there you have it, my shoyu pork recipe. It ain’t fancy, but it’s good. And that’s all that matters, right? Good food for good folks. That’s my motto. Now go on and try it for yourself. You won’t be disappointed, I promise ya.
And don’t be afraid to experiment a little. Maybe add a little ginger, or some brown sugar. You never know, you might just come up with somethin’ even better than mine. But if you do, don’t tell nobody. Let them think you got the secret recipe, you hear?
Tags: shoyu pork, pork recipe, okinawa cuisine, easy recipe, home cooking, braised pork, asian food, comfort food.
