Okinawa Salted Pork Recipes

Steps:

• Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
• Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
• Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

Steps:

• Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain.
• While waiting for the pork ears to drain, you can prepare the vegetables to be used for this recipe. Start by slicing the cucumber into shreds. Put the cucumber in a bowl then add quarter a teaspoon of salt. Set it aside and wait for it to release its liquid.
• Bring another batch of water to a boil. Once the water boils, add the bean sprouts into the boiling water then cook until it has softened, about 3 minutes. Remove from water then drain.
• In the same pot of boiling water, add the tofu then cook for about 2 minutes. Remove the tofu from water then drain. Pat dry the tofu using a paper towel to remove excess liquid. Then, cut it into about 1-centimeter cubes.
• Once the cucumber releases liquid, squeeze it out to take more liquid using your hands.
• In a bowl, combine the peanut butter, miso paste, brown sugar and salt then mix well. Slowly add the vinegar. Do not pour everything at once. Add a little at a time then mix well as you add vinegar. Mix until the consistency becomes smooth.
• In a large bowl, mix the pork ears, cucumber, bean sprouts and peanut sauce then mix well. Add the tofu then carefully mix until all ingredients are well combined then you can serve.

Steps:

• Start by preparing the vegetables. Cut the carrot into thin strips. For the garlic scapes, cut it into about 3-centimeter pieces.
• Make several cuts along the length of the scallions then cut it into 3-centimeters to have fine strips.
• Cut the avocado in half then take the seed. Remove the peel then slice it thinly. Put it in a bowl then squeeze out some lime juice on top to prevent it from browning.
• Slice the boiled Okinawa salted pork thinly.
• Heat a pan using medium heat then add a teaspoon of vegetable oil. Add the doubanjiang then stir and cook it for about a minute. Add the carrot and garlic scapes then stir-fry until the vegetables are soft. Remove the vegetables from pan then let it cool.
• Wash the saladana then tear into easy-to-bite pieces. Put the pieces in an ice cold water until ready to be used. Drain right before using.
• In a large bowl, add the carrot, garlic scapes, salted pork, scallions, avocado and saladana. Add a tablespoon of sesame oil then mix well until all ingredients are well-combined. Serve and enjoy.