Rafute (ラフテー)

ラフテー (Rafute) is a traditional Okinawan dish of braised pork belly that is rich in flavor and tender in texture. It is a popular dish in Okinawan cuisine and is often served at special occasions and family gatherings.

Rafute (ラフテー)

Ingredients

  • 2 lbs pork belly
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup sake
  • 1 cup mirin
  • 4 cloves garlic, minced
  • 1 inch ginger, sliced

Instructions

  1. In a large pot, combine soy sauce, brown sugar, sake, mirin, garlic, and ginger. Stir to dissolve the sugar.
  2. Add the pork belly to the pot and bring the liquid to a boil.
  3. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
  4. Once the pork is tender, remove it from the pot and slice it into thick pieces.
  5. Return the sliced pork to the pot and simmer for an additional 15-20 minutes to allow the flavors to further penetrate the meat.
  6. Serve the Rafute hot with steamed rice and pickled vegetables.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
5g
Fat
28g

Supplies

Large pot Cutting board Knife Measuring cups Measuring spoons

Tools

Stove

Serving suggestions

Serving Suggestions: Serve Rafute with steamed rice and pickled vegetables for a complete Okinawan meal.

Tips & tricks

Tips: For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.

Cost

$20