Rafute (Braised Okinawan Pork Belly)

Ingredients (serves 4)

• 1 1/2 boneless, skin-on pork belly, approximately 1 inch thick
• Salt, as needed
• 2 1/2 cups dashi or chicken stock
• 1/2 cup awamori or other sochu, or sake
• 1/2 cup dark brown sugar
• 1 inch piece of ginger, peeled and thinly sliced
• 3 Tablespoons shoyu

Directions

1. In a wide heavy gauge pot, place the pork belly, a tablespoon of salt and enough cold water to cover the pork by 1 inch. Bring the water to a full boil, skimming and cooking for 1 minute. Discard the liquid, rinse the pork.
2. Place the pork back in the pot, after cleaning, and add in the stock, awamori, brown sugar, ginger, and shoyu. Bring the liquid to a boil, then reduce to a low simmer. Continue to cook until the pork is very tender and the fat is gelatinous.
3. Raise the heat to medium and continue to cook, continually braising the pork until ithe sauce thickens, glazes the pork and is glossy.