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