Chai Choices: Shoyu Pork Belly

HONOLULU (HawaiiNewsNow)- The tenderness in Chef Chai's Shoyu Pork Belly is so ono everyone on the Sunrise show asked for seconds!

Shoyu Pork Belly

1 serving

Ingredients:    1.5 Pork belly about 1-2 inches thick

2 cups Aloha low sodium soy sauce

2 cups of chicken stock

½ cup of sugar

1 tablespoon ginger

1 stock green onion

1 stock Chinese parsley

1 whole garlic cut in half

1 tablespoon chopped garlic

½ tablespoon whole black pepper

1 cinnamons Stick

10 cloves

3 star anises


~ Combine Aloha Shoyu, chicken stock, sugar, ginger, green onions, Chinese Parsley, garlic, and black pepper, cinnamon, cloves and star anises. Bring to a boil.

~ Add Pork belly  in the shoyu stock, bring to a boil with medium high heat for couple minutes (remove any scum while it boiling) simmer for 30-45 minutes depending on the size of the pork

~ Remove the pork from the pot and let it rest a few minutes before serve.

Chef Chai's Rice Soup with Chicken and Shrimp

Serve 4

Ingredients:            .5 lb chicken breasts cut to a bite size

1 cup celery, slices

8 cups chicken stock

.5 lb shrimp, peeled and clean

4 cups of rice, cooked

1 tablespoon Aloha Shoyu

Large pinch of sugar and black pepper

¼ cup green onion, cut about an inch long

¼ cup Cilantro, cut about an inch long

1 tablespoon ginger, thin slices


~ Add chicken with chicken stock and celery, bring to a boil, remove all the scum, add shrimp, cooked rice, and bring to a boil.

~ Season with sugar, pepper, Aloha shoyu, then add ginger, green onion and cilantro, then turn off the heat.

Tips, make sure to taste the soup before serve, some chicken stock may have no sodium then you may have to add more shoyu or salt.

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