So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce. It’s a savory, sweet, home cooked meat dish with a melt in your mouth texture that is found on dinner tables throughout Okinawa, Japan.
Gather all the ingredients.
Meanwhile, boil 4 cups water in a small pot. Once boiling, add 2 cups katsuobushi (dried bonito flakes).
After 1 to 1.5 hours of cooking pork belly, transfer the pork to a plate and cover with aluminum foil to keep it from drying. Let it cool until you can touch to slice. You can reserve the pork broth for Okinawa Soba, Champon, or soup (strain and freeze it).
After 30 minutes have passed, add 1 Tbsp soy sauce and cook until the pork is very tender and the skin/fat are glossy and gelatinous, roughly 15 minutes. Serve the pork belly on a plate/bowl and pour some braising liquid. Garnish with ginger slices. Enjoy rafute with steamed rice and some vegetables. You can also serve on Okinawa Soba.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.