So this Okinawan Style Pulled Pork is something special– it is cooked in a two-step process before the final glazing finish!
To tell you the truth, it actually wasn’t supposed to be pulled pork– it was supposed to stay cubed and be crispy cubed pork belly with glaze. However, I love it when meat is melt-in-your-mouth, so I let the meat simmer for a long time, resulting in that melt-in-your-mouth texture, but ultimately watching as the meat disintegrated when I tried to chop it up.
I recommend simmering the pork belly in a crockpot, as it helps seal in the flavor and I’m kind of biased with cast iron. Mmmm cast iron <3
If you’re like me and like meat to be super melt-in-your-mouth, then you’ll be simmering the pork belly for a long time. After, you can always use the reserved liquid for a soup or throw it out. When you get into cooking the pork to get that nice crispiness on it, I recommend flash frying it!
- 2½ lb pork belly, cubed
- 4½ c vegetable stock
- 1 T grated ginger
- ½ large onion, chopped
- ½ lemon, juiced
- 1-2 T minced garlic
- 1 T rice wine
- 2 T honey
- 2 T brown sugar
- 3 T soy sauce
- 1 tsp chili flake
- Olive oil/butter
- In a crockpot, add pork belly, ginger, onion, lemon, garlic, rice wine, and veggie stock. Bring to a boil, then cover and let simmer for 2 hours. Add in seasoning while simmering.
- While waiting, mix honey, brown sugar, and soy sauce together. Set aside.
- Once pork belly has simmered, drain or reserve liquid. Let cool slightly, and shred pork meat apart.
- In a skillet or wok, add olive oil or butter, then add cooked pork. Set fire to high. Flash fry until crispy/brown on outside.
- Add in soy sauce glaze. Cook until glaze has set.
- Serve with rice and veggies!
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