Okinawan Shoyu Pork

Okinawan Pork Roast No. Four
4 pounds boneless pork butt
Brown garlic cloves in oil.  Remove.  Brown pork roast.  Place in slow cooker.
Combine remaining ingredients.  Pour over pork roast.  Cook for 8 to 10 hours in slow cooker.
Remove roast.  Let cool.  Slice.  Thicken sauce in pot with flour and water paste.  Pour thickened sauce over slices.  Cover and seal pan with foil.  Bake at 350 deg. for 1 to 1/2 hours.

Ingredients
4 pounds boneless pork butt
1 1/2 C shoyu
3 C water I used two pork loins.  This was a lot of water but I used the sauce to make a gravy.
1 C sugar
3/4 C brown sugar
3 T mirin
Sliced and chopped ginger
1 clove garlic or more
Sake?
Tomato sauce?
I tweaked recipe and added Chinese five-spice powder, sesame oil and green onions.  You can also add shiitake mushrooms.

Okinawan Pork Roast No. Two

3-5 pounds of pork butt, chopped into 2- to 3-inch pieces
1 c. shoyu
1 c. brown sugar
1-2 c. water
1/2 c. mirin (sweet rice wine)
1/4 c. cooking sake
4-6 cloves of garlic, minced
1-2 T. ginger, minced or grated
Salt and pepper to taste

Directions:

In a small bowl combine the shoyu, mirin, sake, garlic, ginger, brown sugar and water. Stir until the sugar is dissolved and set aside.

Butcher down your pork into pieces and place them into the crock pot. Pour the sauce over them. Set the slow cooker on low, cooking for about six to seven hours. (The pork will turn a very dark brown, but the pieces should be fork tender.

Okinawan Pork Roast No. 3

Rafute

1-1/2 pounds belly pork
1/2 cup awamori, sake or whiskey
1/2 cup soy sauce
1-inch piece ginger, crushed
1/2 cup sugar
1/2 cup mirin

Cover pork with water in a large pot. Bring to a rolling boil, then simmer 10 minutes to remove excess fat. Drain and rinse pork; cut into 1/2-inch slices.

Combine liquor, soy sauce and ginger in pot; bring to boil. Add pork slices in a single layer. Cover and simmer 1 hour, turning occasionally so both sides are evenly glazed with sauce.

Combine sugar and mirin; stir into pot. Cook, uncovered, 45 minutes or more, until pork is glazed and soft. Serves 8.