Okinawa-style stewed pork
Okinawa-style stewed pork (often called Rafute) is a traditional dish from Okinawa, Japan, that features braised pork belly cooked slowly until it becomes incredibly tender and rich in flavor.Here’s what makes it special:Main ingredient: Thick chunks of pork belly, with the skin left on.Cooking method: The pork is typically parboiled first to remove excess fat and impurities, then simmered slowly in a mixture of awamori (a local Okinawan distilled spirit), soy sauce, and brown sugar (traditionally Okinawan black sugar, or kokutō).Flavor profile: The result is mildly sweet and savory, with deep caramelized notes from the sugar and soy, and a soft, almost melt-in-your-mouth texture.Cultural note: Rafute has roots in Chinese-style braised pork but was adapted to local Okinawan tastes. It’s often served with rice, as part of an Okinawan teishoku (set meal), or during festive occasions.
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Ingredients
- 1.7 pounds pork belly skin-on
- 2 cups water for simmering, (plus more for parboiling)
- 1 cup awamori (or substitute with sake)
- ½ cup soy sauce
- ½ cup Okinawan black sugar (kokutō) or dark brown sugar
- 1 inch fresh ginger sliced
- 2–3 green onions cut into 2-inch pieces, (optional)
Instructions
- Cut pork belly into large chunks (about 2-inch pieces).
- Place them in a pot, cover with water, and bring to a gentle boil.
- Simmer for about 30 minutes to render some fat and remove impurities.
- Drain, rinse, and set aside.
- In a clean pot, combine awamori (or sake) and 2 cups of water.
- Add the pork pieces and ginger.
- Bring to a boil, then reduce heat and gently simmer for 30 minutes.
- Stir in the soy sauce and brown sugar until dissolved.
- Continue simmering on low heat, uncovered, for 1–1½ hours or until the pork is very tender and the liquid has thickened into a glossy sauce.
- Occasionally spoon the sauce over the meat to coat evenly.
- Skim off excess oil if needed.
- Taste and adjust seasoning — add a little water if the sauce gets too salty.
- Garnish with sliced green onions before serving (optional).
- Serve hot with steamed rice or Okinawa soba. The dish tastes even better the next day, once the flavors have fully absorbed into the pork.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 1068kcal (53%)Carbohydrates: 17g (6%)Protein: 21g (42%)Fat: 102g (157%)Saturated Fat: 37g (231%)Polyunsaturated Fat: 11gMonounsaturated Fat: 48gCholesterol: 139mg (46%)Sodium: 1690mg (73%)Potassium: 463mg (13%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 79IU (2%)Vitamin C: 2mg (2%)Calcium: 30mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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