Rafute, a traditional Okinawan dish, is a celebration of rich flavors and tender textures. This braised pork belly recipe is a staple in Okinawan cuisine, known for its melt-in-your-mouth pork and a perfect balance of sweet and savory flavors. Whether you’re exploring Japanese cuisine or looking for a comforting dish to impress your family, Rafute is a must-try.

What is Rafute?

Rafute is a slow-cooked pork belly dish that originated in Okinawa, Japan. It’s a beloved comfort food that showcases the island’s unique culinary traditions. The dish is often prepared with Awamori, a traditional Okinawan spirit, which adds depth and complexity to the braising liquid.

The Rich History of Rafute in Okinawan Cuisine

Rafute has deep roots in Okinawan culture, where pork is a central ingredient in many dishes. Historically, pork was considered a luxury, and Rafute was reserved for special occasions. Today, it’s a symbol of Okinawan hospitality and tradition.

Why Rafute is a Beloved Dish in Japan

Rafute’s popularity extends beyond Okinawa, thanks to its irresistible combination of tender pork belly and a flavorful braising sauce. It’s a dish that brings people together, whether at family gatherings or festive celebrations.

Why You’ll Love This Rafute Recipe

This Rafute recipe is a labor of love, but the results are worth every minute. Here’s why you’ll adore it:

Perfect Balance of Sweet and Savory

The braising sauce, made with soy sauce, sugar, and mirin, creates a harmonious blend of flavors that’s both rich and satisfying.

Melt-in-Your-Mouth Pork Belly

Slow cooking transforms the pork belly into a tender, succulent masterpiece that practically dissolves on your tongue.

Key Ingredients for Authentic Rafute

To make authentic Rafute, you’ll need a few essential ingredients:

Pork Belly: The Star of the Dish

Pork belly is the key to Rafute’s rich texture and flavor. Look for a cut with even layers of fat and meat for the best results.

Awamori or Sake: The Secret to Depth of Flavor

Awamori, a traditional Okinawan spirit, adds a unique depth to the braising liquid. If you can’t find Awamori, sake is a great substitute.

Soy Sauce, Sugar, and Mirin: The Flavor Base

These three ingredients form the foundation of the braising sauce, creating a perfect balance of sweet, salty, and umami flavors.

How to Make Rafute: A Step-by-Step Overview

Making Rafute is a straightforward process, but it requires patience to achieve the perfect texture and flavor.

Preparing the Pork Belly

Start by cutting the pork belly into large chunks and blanching them to remove impurities. This step ensures a clean, rich flavor.

Braising to Perfection

Simmer the pork belly in a flavorful braising liquid for several hours until it becomes tender and infused with flavor.

Finishing Touches for Maximum Flavor

Reduce the braising liquid to a thick, glossy sauce that coats the pork belly beautifully.

Tips for Making the Best Rafute

Here are some expert tips to ensure your Rafute turns out perfectly:

Choosing the Right Cut of Pork Belly

Opt for pork belly with even layers of fat and meat. This ensures a tender, juicy result.

Balancing Sweetness and Saltiness

Taste the braising liquid as you cook and adjust the seasoning to suit your preferences.

Slow Cooking for Tender Results

Low and slow is the key to tender pork belly. Don’t rush the braising process.

Serving Suggestions for Rafute

Rafute is a versatile dish that can be served in many ways.

Traditional Okinawan Pairings

Serve Rafute with steamed rice and pickled vegetables for an authentic Okinawan meal.

Modern Twists on Serving Rafute

Try pairing Rafute with mashed potatoes or a fresh salad for a contemporary twist.

How to Store and Reheat Rafute

Rafute tastes even better the next day, making it a great make-ahead dish.

Refrigerating for Short-Term Storage

Store Rafute in an airtight container in the fridge for up to 3 days.

Freezing for Long-Term Storage

Freeze Rafute in portion-sized containers for up to 3 months.

Reheating Without Losing Flavor

Reheat Rafute gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.

FAQs About Rafute

Related Okinawan Recipes to Try

If you enjoyed Rafute, you’ll love these other Okinawan dishes:

Authentic Okinawa Soba

A hearty noodle dish made with wheat noodles and tender pork.

Goya Champuru: Okinawa’s Iconic Bitter Melon Dish

A stir-fry featuring bitter melon, tofu, and eggs.

How to Make Perfect Sata Andagi: Okinawan Deep-Fried Doughnuts

Okinawa’s beloved deep-fried doughnuts, golden, crispy-on-the-outside, fluffy-on-the-inside.

Rafute (Braised Pork Belly)

Olivia Reid

Learn how to make Rafute, a traditional Okinawan braised pork belly dish, with this authentic recipe. Perfect for comfort food lovers!

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Main Course

Cuisine Okinawan

Servings 4 people

Calories 450 kcal

Ingredients

  

• 1.5 lbs 700g pork belly, cut into 2-inch chunks
• 1 cup Awamori or sake
• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/4 cup mirin
• 1 cup water
• 2 green onions chopped (for garnish)

Instructions

 

Preparing the Pork Belly

• Start by cutting the pork belly into large chunks and blanching them to remove impurities. This step ensures a clean, rich flavor.

Blanch the pork belly

• in boiling water for 5 minutes to remove impurities. Drain and set aside.

Braising to Perfection

• Add the pork belly to a large pot, combine Awamori, soy sauce, sugar, mirin, and water. Simmer for several hours until it becomes tender and infused with flavor.

Remove the pork belly and set aside.

• Increase the heat and reduce the braising liquid until it thickens into a glaze.

Finishing Touches for Maximum Flavor

• Return the pork belly to the pot and coat it with the glaze. Serve hot, garnished with green onions.

Notes

Choosing the Right Pork Belly: Look for pork belly with even layers of fat and meat. This ensures the dish is tender and flavorful. If you prefer a leaner option, you can use pork shoulder, but the texture will be slightly different.

Substituting Awamori: If you can’t find Awamori, sake or dry sherry are excellent substitutes. Both will add depth and complexity to the braising liquid.

Balancing Sweetness and Saltiness: Taste the braising liquid as you cook and adjust the seasoning to suit your preferences. If it’s too salty, add a bit more sugar or mirin. If it’s too sweet, add a splash of soy sauce.

Slow Cooking is Key: Rafute is all about low and slow cooking. Don’t rush the braising process—this allows the pork belly to become tender and absorb all the flavors.

Make-Ahead Dish: Rafute tastes even better the next day as the flavors deepen. You can prepare it a day in advance and reheat it gently before serving.

Serving Suggestions: Serve Rafute with steamed rice and pickled vegetables for a traditional Okinawan meal. For a modern twist, pair it with mashed potatoes or a fresh salad.

Storing and Reheating: Store Rafute in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.

Variations: Spicy Rafute: Add a touch of chili oil or red pepper flakes to the braising liquid for a spicy kick.

Vegetarian Option: Substitute pork belly with firm tofu or seitan for a vegetarian version. Adjust the cooking time accordingly.

Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.

Common Pitfalls to Avoid:

Overcooking the Pork: While slow cooking is essential, overcooking can make the pork mushy. Check for tenderness after 2 hours.

Skipping the Blanching Step: Blanching the pork belly removes impurities and ensures a cleaner flavor. Don’t skip this step!

Not Reducing the Sauce Enough: The braising liquid should be reduced to a thick, glossy glaze. If it’s too thin, the dish won’t have the same rich flavor.

Keyword Braised Pork Belly, Japanese Cuisine, Okinawan Recipe, Rafute