RECIPE: Rafute (Okinawan Braised Pork Belly)

Pork is a common source of protein in Okinawa and this rafute, a traditional Okinawan braised pork belly dish, showcases local island flavors. Pork is slow-cooked in awamori (local Okinawan distilled liquor) and kokuto (island black sugar) until the meat is tender, juicy and flavorful.

Servings: 3-4

Ingredients

• 400g pork belly 
• 1 packet awase dashi
• 100ml awamori (or sake)
• 2 tbsp kokuto (or brown sugar)
• 1 piece ginger
• 3 tbsp soy sauce
• Karashi (spicy mustard) (if desired)

Instructions 

1. Place the pork belly in a pot and pour in enough water to cover the pork. Heat on medium until boiling while removing any scum. Reduce the heat to low and simmer for about an hour while continuing to skim away any scum.
2. Remove the pork once cooked and quickly rinse with water. Cut into bite-sized pieces (roughly 2-3 cm thick).
3. Add the dashi to 450ml of the water used to boil the pork. Heat on medium heat for 4-5mins. Mix in the awamori (or sake), kokuto, ginger and soy sauce. Add the pork belly pieces (make sure they are covered in the liquid). Cover with a drop-lid and simmer over low-medium heat for about 45 mins. Enjoy as is with a dollop of karashi, on top of a bowl of rice or in a hot bowl of noodles.