Rafute
“A melt-in-your-mouth pork dish that showcases slow-cooked richness with a hint of sweetness.”
Pork Belly
Awamori
Soy Sauce
Brown Sugar
Ginger
Bonito FlakesWhere it comes from
Originating from Okinawa, Rafute embodies the island's history of Ryukyu Kingdom's influence and the use of Awamori, a local distilled spirit.
On the Palate
How it's made
4 steps · Show ↓32 min active · 105 min waiting
How it's made
4 steps · Show ↓- 110 min
Cut the pork belly into large, even chunks, leaving the skin on for texture. Place in a pot and cover with cold water. Bring to a boil over high heat, skimming off any scum that rises to the surface, about 10 minutes.
- 25 min
Drain and rinse the pork to remove impurities. Return to the pot with awamori, soy sauce, brown sugar, and slices of ginger. Add enough water to just cover the pork.
- 315 min
Bring the pot to a gentle simmer, partially covered, over low heat. Cook until the pork is tender and the sauce is rich and glossy, about 2 hours, turning occasionally to ensure even cooking.
Watch outKeep an eye on the simmer — too vigorous a boil will toughen the meat.
- 42 min
Serve the rafute hot, with a scattering of bonito flakes for an umami-rich finish.
