First a look at what makes Okinawan cuisine so unique:

http://bento.com/okimenu.html

It was only a century ago that the kingdom of Okinawa was incorporated
into Japan, and the southern islands still maintain their own
distinctive culture, language, and cuisine. Okinawan cooking tends
toward stronger and spicier flavors than other Japanese food, and is
more heavily influenced by Chinese cooking styles.

The food of Okinawa is very much a meat-based cuisine, and pork is the
most popular. Every part of the pig is used, from pig'ss feet and pig's
ears to pork tripe. Some Okinawan restaurants feature goat meat, which
can even be served raw.

Other ingredients include native tropical vegetables and fruits. Goya,
also known as bitter melon, is widely used, and it's common to see
peanut tofu and pickled papaya and shallots on menus. Brown sugar and
awamori (an Okinawan brandy-like liquor made from rice) are used in
cooking along with soy sauce and miso (fermented soybeans). Kooreegusu
is a condiment made from red peppers marinated in awamori.

Stir-frying is a common cooking method, and Okinawan chanpuru is
basically a stir-fry using some combination of tofu, goya, leeks, and
eggs plus other ingredients. Okinawan menus will usually have a number
of chanpuru dishes listed.



And now an easy one to tuck into:

http://allrecipes.com/recipe/216760/okinawa-shoyu-pork/

1 1/2 pounds whole pork belly
1/2 cup soy sauce
1/2 cup packed brown sugar
1/2 cup water
1/2 cup mirin (Japanese sweet wine)
2 teaspoons ground ginger
1 clove garlic,

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.

Cook's Notes
It's best to use pork belly, but pork tenderloin or boneless pork short
ribs are also great.

You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a
fish stock made from water and bonito flakes. In a small pot, boil 1-2 c
of water and about 1/2 c bonito flakes for a few minutes. Pour into a
bowl, straining the bonito flakes out of the liquid so you have only stock.

Easy Cleanup
If you make this in a slow cooker, using a slow cooker liner can make
cleanup easier.