Dish

Rafute

Pork Belly Stew

Rafute is made by simmering pork belly in a mixture of soy sauce, sugar, and sake for several hours, until the meat is tender and the sauce has thickened. The dish is often served with rice and pickled vegetables, and is a staple of Okinawan cuisine. The pork belly is usually cut into small pieces before serving, and the sauce is spooned over the top.

Asian cuisine› East Asian cuisine› Japanese cuisine› Okinawan cuisine

Meat Dish› Pork Dish

Origins and history

Rafute has its origins in Chinese cuisine, and was brought to Okinawa by Chinese immigrants. Over time, it has become a beloved dish in Okinawan cuisine, and is often served at festivals and other celebrations.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, depending on the region and the cook. Some people add ginger or garlic to the sauce, while others use different types of soy sauce or sake. Some also add vegetables or other ingredients to the dish, such as shiitake mushrooms or konnyaku.

Presentation and garnishing

Rafute is often presented in a small bowl or on a plate, with the pork belly pieces arranged neatly and the sauce spooned over the top. It is usually garnished with green onions or sesame seeds. The presentation should be simple and elegant, to reflect the richness of the dish.

Tips & Tricks

To ensure that the pork belly is tender and flavorful, it is important to simmer it slowly and gently, and to let it rest in the sauce for a while before serving. It is also important to skim off any excess fat from the sauce, to prevent it from becoming too greasy.