Nishimi Shishi (Okinawan Pork Dish)

Mrs. Yasuko Takamine

• 1 2-pound pork belly
• ⅓ cup shoyu
• 1 tablespoon sugar
• Dash of gourmet powder

Singe skin side of pork belly over charcoal heat. Wash and scrape with knife to clean. Place in pot, add enough water to cover, and boil until tender.

Slice against grain of pork into large pieces.

Heat pan and add shoyu, sugar, and gourmet powder. Bring to boil and add pork pieces. Cook for about 5 minutes. Toss to mix and to season well. After taking pork out of the pot, shoyu may be used to cook vegetables.