Okinawan Shoyu Pork

Mrs. Sally Shimabukuro, Bito Doshi Kai

Serves: 4

• 2 lb. belly pork, cut in ¼ inch thickness
• ¼ cup shoyu
• ½ tsp. sugar
• 1 clove garlic
• 1 sliver of ginger

Cook belly pork in heavy pan on medium heat. No liquid is necessary. Add ginger and garlic. Stir occasionally. Add shoyu and sugar. Cover and cook for another 30 minutes.