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.
