Rafute (1).JPG
Rafute (1).JPG
Rafute (Braised Okinawan Pork Belly)
In this class, we'll be making two classic Okinawan dishes.
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Recipe - Foodland Farms Ala Moana
Rafute (1).JPG
Rafute (Braised Okinawan Pork Belly)
0
Servings4
0
Ingredients
Boneless, Skin-On Pork Belly, 1 1/2 Pounds
Salt, as needed
Dashi or Chicken Stock, 2 1/2 Cups
Awamori, Sochu, or Sake, 1/2 Cup
Dark Brown Sugar, 1/2 Cup
Ginger, 1 Inch Piece
Directions

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.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Boneless, Skin-On Pork Belly, 1 1/2 Pounds
an image
Fresh Pork Belly Chunk, 1 Pound
Maika`i Member Price
$7.49 avg/ea was $8.49 avg/ea$7.49/lb
Salt, as needed
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Morton Salt, 26 Ounce
Maika`i Member Price
$2.79 was $3.49$0.11/oz
Dashi or Chicken Stock, 2 1/2 Cups
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Wel Pac Katsuo Dashi No Moto, 1.75 Ounce
$2.69$1.54/oz
Awamori, Sochu, or Sake, 1/2 Cup
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Iichiko Shochu, 200 Millilitre
Maika`i Member Price
$7.49 was $8.99$0.04/ml
Dark Brown Sugar, 1/2 Cup
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C&H Dark Brown Sugar, 16 Ounce
Maika`i Member Price
$2.59 was $3.19$0.16/oz
Ginger, 1 Inch Piece
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Ginger, Local , 0.4 Pound
Maika`i Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb

Directions

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.