Okinawa Pineapple Rice Recipes

OKINAWA SHOYU PORK

Steps:

• 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. Set aside.
• 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.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

OKINAWA PINEAPPLE RICE

Steps:

• Slice the lettuce into shreds. Cut out 1/3 piece of red bell pepper then take the seeds. Slice t. For the red bell pepper into strips. For the cucumber, slice it thinly. Arrange the salad vegetables on a large plate then cover and keep in the fridge for use after the rice is cooked.
• Mince the onion and garlic and then dice the tomatoes. Squeeze out excess water from the shiitake which has been soaked in water for about 20 minutes. Cut the hard stem part of the mushroom then mince the head part. Slice the pineapples into small bite-sized pieces.
• In a small bowl, combine a tablespoon of curry powder, a tablespoon of tomato ketchup and half a tablespoon of soy sauce. Mix the ingredients well.
• Heat a pan using medium heat then add the vegetable oil. Add the onions then cook until it is soft. Add the pork then saute until it is browned then add the tomatoes and shiitake. When the tomatoes are soft add the pineapple slices then stir. Add the curry powder, tomato ketchup and soy sauce mixture then stir. Cook for another 2-3 minutes while occasionally mixing. Remove from heat and transfer to a plate.
• Wipe the pan using a paper towel then turn on the heat to medium. Add a tablespoon of sesame oil followed by the minced garlic. Add the doubanjiang then stir. Once the garlic starts to smell, add the steamed rice. Mix all the ingredients. When mixing the rice, do it lightly so that the rice grains will not be crushed. Remove from pan once the ingredients are well-combined.
• Place the fried rice on top of the vegetables. Lastly, top the rice with the cooked meat then you can serve.