📝 About This Recipe
Rafute is the crown jewel of Okinawan Ryukyuan cuisine, a soul-warming dish of thick-cut pork belly slow-braised until it reaches a butter-like consistency. Influenced by Chinese Dongpo pork but uniquely Okinawan, it utilizes black sugar and Awamori—a potent distilled liquor—to create a deep, mahogany glaze that is simultaneously salty and sweet. This dish is a testament to the 'slow food' philosophy of the Okinawan islands, offering a rich, collagen-packed experience that lingers on the palate.
🥗 Ingredients
The Pork
- 2 lbs Skin-on Pork Belly (cut into 2-inch squares)
- 6 cups Water (for the initial boil)
- 1 large knob Ginger (sliced into coins)
- 3 stalks Green Onions (smashed)
The Braising Liquid
- 1.5 cups Awamori (can substitute with dry Sake if unavailable)
- 2 cups Dashi Stock (kombu and bonito based)
- 1/2 cup Okinawan Black Sugar (packed; substitute with dark brown sugar and 1 tsp molasses)
- 1/2 cup Soy Sauce (high quality Japanese brand)
- 1 inch piece Ginger (peeled and sliced)
For Garnish
- 1 teaspoon Karashi (Japanese hot mustard)
- 2 heads Bok Choy (blanched for serving)
- 2 stalks Scallions (finely julienned)
👨🍳 Instructions
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1
Place the whole slab of pork belly in a large pot and cover with water. Add the ginger coins and smashed green onions.
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2
Bring to a boil, then reduce heat to low. Simmer for about 60-90 minutes. This 'pre-boil' renders out excess fat and softens the skin.
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3
Remove the pork from the pot and rinse under lukewarm water to remove impurities. Discard the cooking liquid.
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4
Cut the pork into 2-inch cubes. Keeping the skin on is essential for the authentic gelatinous texture.
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5
In a clean heavy-bottomed pot or Dutch oven, combine the Awamori, dashi stock, and black sugar. Stir over medium heat until the sugar dissolves.
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6
Place the pork cubes into the pot, skin-side up. The liquid should almost cover the pork.
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7
Bring to a gentle simmer. Place a 'drop lid' (Otoshibuta) or a piece of parchment paper directly on top of the meat to ensure even heat distribution.
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8
Simmer on very low heat for 1 hour. It is crucial that the liquid does not boil vigorously, or the meat will become tough.
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9
Add the soy sauce and the remaining ginger slices. Continue to simmer for another 45-60 minutes.
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10
Remove the drop lid. Increase the heat slightly and cook for another 15 minutes, spooning the liquid over the pork until the sauce reduces to a thick, glistening glaze.
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11
The pork is ready when a skewer slides through the meat and fat with absolutely no resistance.
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12
Let the meat rest in the glaze for at least 10 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use skin-on pork belly; the skin provides the essential collagen that creates the sticky, rich mouthfeel. If you cannot find Awamori, use a high-proof Sake, but avoid using Mirin as a substitute for the sugar as it will make the dish too sweet. Okinawan black sugar (Kokuto) has a mineral-rich, smoky flavor that white sugar cannot replicate; it is worth seeking out at an Asian grocer. For the cleanest flavor, refrigerate the dish overnight after cooking, skim off the solidified white fat the next day, and gently reheat. Don't rush the pre-boil step; this is the secret to ensuring the pork is tender rather than greasy.
🍽️ Serving Suggestions
Serve over a bed of steaming hot Japanese short-grain rice to soak up the extra glaze. Accompany with a small dollop of Karashi (Japanese hot mustard) on the side to cut through the richness. Pair with a glass of Awamori on the rocks or a cold Orion beer for the authentic Okinawan experience. Serve with blanched bok choy or pickled daikon radish to provide a crisp, fresh contrast to the savory pork. Add a soft-boiled 'Ajitama' egg to the braising liquid in the final 30 minutes for a decadent side.