Rafute (Okinawan Braised Pork Belly)
Rafute is an Okinawan dish of pork belly slowly braised in katsuobushi dashi, awamori, black sugar and soy sauce until meltingly tender and glossy. Recipe by Namiko Chen of Just One Cookbook.
Ingredients
| 2 lb (907 g) | pork belly block, boneless, skin on |
| 4 cups (946 ml) | water |
| 2 cups (20 g) | katsuobushi (dried bonito flakes) |
| 1 cup (240 ml) | awamori (Okinawan distilled liquor), or sake or vodka |
| ½ cup (90 g) | black sugar, or muscovado or dark brown sugar |
| 1/3 cup (5 Tbsp) | soy sauce (divided) |
| 1 knob | ginger |
Instructions
- Gather all the ingredients.
- Place the pork belly in a large pot (skin side up). Add cold water just enough to cover and bring to a boil.
- Boil for 1 minute and discard the water.
- Rinse off scum and foam from the pork belly under cold water. Quickly rinse the pot, put the pork belly back in and fill with cold water.
- Bring to a boil once again and skim off scum and foam. Reduce the heat to a gentle simmer and cook uncovered for at least 1 to 1.5 hours (leave uncovered so the smell isn't trapped). Top up with boiling water if the pork is no longer covered, and keep skimming as needed.
- Meanwhile, boil 4 cups water in a small pot. Once boiling, add 2 cups katsuobushi.
- Let it simmer for 15 seconds. Turn off the heat and let the katsuobushi steep. Set this katsuobushi dashi aside.
- Slice the ginger and cut into julienne strips. Soak in water for 10-15 minutes to remove some spiciness. Drain well and set aside for garnish.
- After 1 to 1.5 hours, transfer the pork to a plate and cover with foil so it doesn't dry out. Let it cool until you can handle it (reserve the pork broth for Okinawa Soba, Champon or soup).
- Once cool enough to handle, slice the meat into 2-3 cm thick pieces and add to a heavy-bottomed pot.
- Strain the katsuobushi dashi into the pot.
- Add awamori, black sugar and 2 Tbsp soy sauce (not all 5 Tbsp at first).
- Mix and make sure the pork belly is covered with the sauce. Bring to a gentle simmer and skim off scum. Place an otoshibuta (drop lid) and cook over medium-low heat for 1 hour.
- After 1 hour, add 2 Tbsp soy sauce and cook for 30 minutes.
- After 30 minutes, 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 with some braising liquid, garnished with ginger slices. Enjoy with steamed rice and vegetables, or over Okinawa Soba.