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