Okinawa Shoyu Pork

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.

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.