I did not name this recipe. If it is not Okinawan, no problem. It’s just Okinawan “style”
4 lbs. boneless pork butt
1 c. sugar
1 c. shoyu
1/4 c. sake
1/4 c. mirin
2 thumb-sized, thin slices of ginger
2 Tbsp. cornstarch mixed with 2 Tbsp of water
Cut pork butt into four equal pieces and place in slow cooker. Add in sugar, shoyu, sake, mirin, ginger and garlic. Cook on high for two hours. Flip pork pieces over. Cook anothe 2-3 hours, until pork is tender. When done, remove pork from the slow cooker and pour the sauce into a small sauce pot. Bring to a rolling boil on medium high. Boil 5 min., skimming off all of the fat. Thicken with the cornstarch/water mixture. To serve, slice the pork and pour some of the sauce over the top and serve the rest of the sauce on the side.
If you can make the pork the day before, it is easier to slice the pork after it has been refrigerated. To reheat the sliced pork you can either microwave or reheat it in a pan with a little chicken broth. Reheat sauce and pour over the top, reserving some on the side.
Duration : 0:8:38