Okinawa Shoyu Pork

• 2 pounds pork belly
• water to cover
• 3/4 cup reduced-sodium soy sauce
• 3/4 cup tightly packed brown sugar
• 3/4 cup oyster sauce
• 3/4 cup mirin (Japanese sweet wine)
• 1/2 cup water
• 3 tablespoons finely chopped fresh ginger
• 1 large clove garlic, minced
• 1 small clove garlic, minced
• salt and ground black pepper to taste

1. Place pork belly in a large pot and pour in enough water to cover pork by 1 inch; bring to a boil.
2. Reduce heat to medium and simmer for 2 hours.
3. Discard water and fill pot with fresh water 1-inch above the pork.
4. Bring water to a boil, reduce heat to medium, and simmer until pork begins to soften, about 1 hour.
5. Remove pork from the water and place on a work surface.
6. Allow pork to cool for a few minutes.
7. Slice the thick skin off the pork and discard.
8. Cut the pork meat into 1-inch-wide slices.
9. Combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan; bring to a boil.
10. Add the pork and bring to a boil; reduce heat to low and place a sheet of aluminum foil directly over pork and sauce.
11. Simmer mixture, turning pork frequently, until evenly cooked, 30 to 45 minutes.

pork belly, water, soy sauce, tightly packed brown sugar, oyster sauce, water, fresh ginger, clove garlic, clove garlic, salt

Taken from allrecipes.com/recipe/okinawa-shoyu-pork-2/ (may not work)