Okinawan Shoyu Pork

1-2 lb pork belly or pork butt cut into 1-inch cubes
3 garlic cloves, minced
1-inch piece of ginger, minced
¼ cup water or chicken broth
¼ cup soy sauce
¼ cup sake or chicken broth
3 tablespoons brown sugar
1 tablespoon mirin

In a pot over medium-high heat, brown the pork on all sides (about 5 minutes), Add garlic and ginger, mix and sauté for another minute until the ginger and garlic are fragrant. Add water/chicken broth, soy sauce, sake/chicken broth, brown sugar and mirin. Bring to a boil, then reduce heat to low. Cover pot and simmer for 1½ hours, stirring every 20 minuites. The pork is ready when it is tender and easily pierced with a fork. Remove lid, increase heat to medium-high, and reduce sauce until it becomdes thick and glazy.