On Saturday, January 10, 2015 at 5:31:18 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> >>> My wife called me this morning trying to get more meatloaf but alas,
> >>> there was none. Guess I'm gonna have to make more. You know what would
> >>> be great stuffed into a meatloaf? Shoyu pork! :-)
> >>
> >> Do explain Shoyu pork and how you would incorporate it into meat loaf
> >> please? )
> >
> > Shoyu pork is a famous Okinawain dish. Typically, it's made with pork
> > belly. The pork belly is boiled in a shoyu sugar sauce. That stuff would
> > taste just great rolled up in some hamburger.
> >
> > http://allrecipes.com/recipe/okinawa-shoyu-pork
>
> Thanks that sounds good I don't think I will find mirin (Japanese sweet
> wine) though. Is there an equivalent wine I could use?
>
>

You can use some sake and corn syrup(!). I used some sherry and a little corn syrup for the batch of I just made. You don't really need it, mostly mirin is used to give dishes a slight glistening appearance. There's all kind of ways to do this dish, here's the old school way that my auntie taught me..

https://www.youtube.com/watch?v=KZ7Ohmr5BD0

>
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