Okinawan Braised Pork Belly (Rafute)

Ingredients

• 1 kg (2.2 lbs) pork belly, sliced into thick pieces 1 kg (2.2 lbs) pork belly, sliced into thick pieces
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1 cup (200 g) brown sugar 1 cup (200 g) brown sugar
• 1 cup (240 ml) awamori (substitute with sake if unavailable) 1 cup (240 ml) awamori (substitute with sake if unavailable)
• 1 cup (240 ml) water 1 cup (240 ml) water
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 green onions, chopped (for garnish) 4 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish) 1 tablespoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 15g (Sugars: 12g)
• Protein: 18g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine soy sauce, brown sugar, awamori, water, minced garlic, and sliced ginger. Stir until the sugar is dissolved.
2. 2.
   Add the pork belly slices to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
4. 4.
   Remove the pork belly slices from the marinade, reserving the marinade for later use.
5. 5.
   Sear the pork belly slices in the hot oil until browned on both sides, working in batches if necessary. Remove the seared pork belly from the skillet and set aside.
6. 6.
   Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to low.
7. 7.
   Return the seared pork belly slices to the skillet, ensuring they are fully submerged in the marinade.
8. 8.
   Cover the skillet and simmer on low heat for 2-3 hours, or until the pork belly becomes tender and easily pulls apart with a fork.
9. 9.
   Once the pork belly is tender, remove it from the skillet and set it aside.
10. 10.
    Increase the heat to medium-high and cook the marinade uncovered until it thickens and reduces to a glaze-like consistency.
11. 11.
    Return the pork belly to the skillet and coat it with the thickened marinade.
12. 12.
    Serve the Rafute hot, garnished with chopped green onions and sesame seeds. Enjoy!

Treat your ingredients with care...

• Pork Belly — Choose a piece of pork belly with a good balance of meat and fat for the best texture and flavor.
• Awamori — If awamori is not available, you can substitute it with sake, which will still provide a similar depth of flavor.
• Green Onions — For a milder flavor, use only the green parts of the onions for garnish.

Tips & Tricks

• For an extra layer of flavor, you can add a few star anise or cinnamon sticks to the marinade.
• If you prefer a thicker glaze, you can mix a small amount of cornstarch with water and add it to the reduced marinade.
• Leftover Rafute can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Rafute is traditionally served as a main dish alongside steamed rice and pickled vegetables. The tender pork belly pairs well with the fluffy rice, and the pickles provide a refreshing contrast to the rich flavors of the dish.

Presentation advice

To enhance the visual appeal of the dish, arrange the slices of pork belly on a serving platter and drizzle the thickened marinade over them. Garnish with chopped green onions and sesame seeds for a pop of color and texture.