Food Republicのインスタグラム(foodrepublic) - 2月8日 00時48分

R A F U T E – Okinawan Shoyu Pork

Okinawans have mastered the technique of slow cooking. Here unctuous cubes of pork belly is slow simmered in shoyu and mirin. I love accompanying it with the crunch of pickled daikon radish.

Okinawans have a long history in Hawaii and the islands are home to the largest population of people of Okinawan descent in the diaspora. The first group of Okinawans arrived in Honolulu on January 8, 1900. #FRantasyTravel #FRTakeover

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• chefwonder
• tinroofmaui