MenuCulture Menu, Recent Posts
Rafute
Rafute
Rafute is a traditional Okinawan dish that is absolutely delicious! It is a slow-cooked pork belly dish that is marinated in a flavorful blend of soy sauce, sugar, and awamori (a type of Okinawan rice liquor). The pork belly becomes incredibly tender and melt-in-your-mouth, with a sweet and savory flavor that is simply irresistible. Rafute is often served with steamed rice and sprinkled with green onions for a delightful balance of flavors.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 1.5 pounds pork belly skin-on
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (Japanese rice wine)
- 1/4 cup awamori (Okinawan rice liquor)
- 4 cloves garlic minced
- 1 thumb-sized ginger grated
- 2 green onions sliced (for garnish)
Instructions
- Start by preparing the pork belly. If it's not already sliced, cut it into 1-inch thick pieces. You can also remove the skin if you prefer.
- In a large pot or Dutch oven, bring water to a boil. Add the pork belly and let it simmer for about 5 minutes to remove excess fat. Drain and rinse the pork belly with cold water.
- In the same pot, combine soy sauce, brown sugar, mirin, sake, awamori, minced garlic, and grated ginger. Stir well to dissolve the sugar.
- Add the pork belly to the pot and bring the liquid to a boil. Once it's boiling, reduce the heat to low and cover. Let it simmer for about 2 hours, occasionally turning the pork pieces.
- After 2 hours, remove the cover and continue simmering for another 30 minutes to allow the sauce to thicken and coat the pork belly.
- Once the sauce has thickened and the pork belly is tender, remove it from the pot. You can optionally broil the pork belly in the oven for a few minutes to crisp up the skin, but this step is optional.
- Slice the pork belly into smaller pieces and place them on a serving platter. Drizzle some of the remaining sauce over the pork.
- Garnish with sliced green onions and serve the Rafute hot with steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 717kcal (36%)Carbohydrates: 29g (10%)Protein: 13g (26%)Fat: 60g (92%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 82mg (27%)Sodium: 1273mg (55%)Potassium: 298mg (9%)Fiber: 0.3g (1%)Sugar: 23g (26%)Vitamin A: 51IU (1%)Vitamin C: 2mg (2%)Calcium: 32mg (3%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.