Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, matty's shoyu pork. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Matty's Shoyu Pork is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Matty's Shoyu Pork is something which I have loved my entire life.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have matty's shoyu pork using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Matty's Shoyu Pork:

1. Take 2 c water
2. Make ready 1/2 c bonita flakes
3. Make ready 1 c brown sugar(turbinado)
4. Take 1 c tamari(soy sauce)
5. Make ready 1 c mirin wine
6. Take 8-10 dried chilies
7. Take 1 finger ginger(chopped)
8. Take 1 tbs chopped lemongrass
9. Take 2 cloves garlic
10. Make ready 1-2 tsp sichuan peppercorns
11. Get 1 tsp sesame oil
12. Get Roasted Black and white sesame seeds(garnish)
13. Prepare Scallions(garnish)
14. Make ready 2-4 lbs pork belly(I use pork shoulder or cushion)

Take out of pan and onto a paper towel to absorb any oil. Place one slice of bread onto plate. then pork, pickles, slaw and bbq sauce and top with the other. This dish was made from using leftover ingredients from the Japanese BBQ pulled pork buns that are already on Live and Let Eat. There also just happened to be cooked brown rice in the fridge to.

Steps to make Matty's Shoyu Pork:

1. Bring 2 cups of water and 1/2 cup bonita flakes to a boil. Reduce heat, simmer till reduced to 1 cup.
   1. Simmer 1 hour(do not boil) bonita stock, tamari, mirin, brown sugar, peppercorns, chilies, sesame oil, lemongrass, ginger, and garlic. Let cool
2. Cut meat into manageable chuncks. Put pork in ziplock bag with 1/2-1c sauce, refrigerate for at least 1 hour.
3. Remove pork from marinade, smoke at 165-185 with favorite pellet.
4. Add 1-2c water to pressure cooker with wire rack(i use a steam basket, add pork, pressure cook for 30 minutes at low rattle(7 on my electric range). Sorry don't know what the setting would be on one-pot.
5. Drain pork(saving1c liquid)
6. Shred pork, add more shoyu sauce and cooker liquid(adds moisture) to taste. Garnish with sesame, scallions and furikake. serve with sushi rice.

This dish was made from using leftover ingredients from the Japanese BBQ pulled pork buns that are already on Live and Let Eat. There also just happened to be cooked brown rice in the fridge to. A few toppings like furikake, pickled In a large pot Brown ground beef and ground pork then remove and set aside. In the same pot saute onions celery carrots and garlic. Add ground beef and pork back in along with the remaining ingredients.

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