I absolutely love this recipe because it transforms the rich flavors of Okinawan cuisine into a mouthwatering, melt-in-your-mouth pork belly experience that’s like a cozy hug for your tastebuds. The blend of sweet, savory, and umami notes from the awamori, soy sauce, and black sugar makes this dish super addictive, and it’s perfect for impressing friends at a dinner party or just indulging in some self-care culinary therapy.
I adore Rafute for the irresistible, deep, and savory flavors. This dish, with tender pork belly simmered in a blend of soy sauce, awamori, and Okinawan black sugar, offers an aroma that is, if I may say, intensified by the generous amount of crushed garlic and sliced ginger that goes into it.
Seriously, though. The smell of this dish cooking is heavenly.
The garnish of green onions just blows my mind, as they add a freshness that seems essential to the completed dish.
Ingredients
Pork belly: A concentrated protein and fat source, creates a texture that melts in your mouth.
Awamori: A distilled spirit from Okinawa that adds depth and complexity to the dish.
Black sugar from Okinawa provides a sweetness similar to caramel, with a treasure trove of minerals not found in conventional sugar, balancing savory and umami flavors.
Soy Sauce: Gives umami and saltiness, and deepens the flavor profile.
Ginger: Lends warmth and a touch of spice, helps digestion.
Ingredient Quantities
- 2 pounds pork belly
- 1 cup awamori (or substitute with sake)
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup Okinawan black sugar (or brown sugar as a substitute)
- 1/4 cup mirin
- 1 clove garlic, crushed
- 1 inch ginger, sliced
- 2 green onions, chopped (for garnish)
Instructions
1. Set aside the pork belly, which has been cut into 2-inch cubes.
2. In a large vessel, bring together the awamori (or sake), water, soy sauce, and Okinawan black sugar (or brown sugar), and the mirin. Stir with a wooden spoon until the sugar disappears.
3. Add the crushed garlic and ginger slices to the pot.
4. Submerge the pork belly cubes in the liquid by placing them into the pot.
5. Put the pot on a burner set to medium-high and get the water boiling. Once the water is boiling, reduce the heat to low.
6. Put a lid on the pot and allow the pork belly to gently simmer for about 2 to 3 hours, or until the pork is tender and the fat has softened.
7. From time to time, check the pot and skim off any scum or foam that rises to the surface.
8. Let the pork belly pieces cool for a few minutes, then remove them from the pot with a slotted spoon, and arrange them on a serving dish.
9. Raise the heat to medium and let the sauce reduce until it thickens some.
10. Service warm with the pork belly, reduced sauce, and an appropriate garnish.
Sliced green onions make a fine garnish.
Serve with a light, reduced sauce.
You won’t need all of the sauce to moisten the pork belly.
Drizzle a little on the top and put the rest in a sauce boat for those who may want more.
Equipment Needed
1. Large pot
2. Wooden spoon
3. Slotted spoon
4. Lid for the pot
5. Burner (stovetop)
6. Knife (for cutting ginger and green onions)
7. Cutting board
8. Serving dish
9. Sauce boat
FAQ
- What is awamori, and can I use a substitute?Okinawa produces an alcoholic beverage called awamori, which is distilled from long-grain Indica rice. If you cannot locate this drink, sake serves as a wonderful substitute.
- Can I use a different cut of pork?Pork belly is perfect for rafute because it has layers of fat and meat that render during cooking, but you can use pork shoulder if you prefer a less oily dish. Just cook it longer and give it a chance to tenderize while keeping it submerged.
- Is there a substitute for Okinawan black sugar?Should Okinawan black sugar be unavailable, brown sugar is an acceptable substitute that allows the dish to maintain its rich caramel flavor.
- How long should I cook the pork to achieve tenderness?Pork should be simmered for a minimum of 2-3 hours on low heat. When done, it will be tender and easily pierced with a fork.
- What can I serve with rafute?Steamed rice or vegetables—sautéed greens or pickled radishes, for instance—are compatible with rafute, serving to offset the dish’s richness.
- Can this dish be prepared ahead of time?Indeed, rafute can be prepared a day in advance. Because the flavors improve as the dish sits, it is an excellent dish to make ahead of time.
Substitutions and Variations
Awamori: Use sake or dry sherry instead.
Black sugar from Okinawa: Substitute brown sugar or muscovado sugar.
Mirin: In its place, use a combination of dry white wine and sugar, or pair rice vinegar with sugar.
Substitute for garlic: powdered garlic, using one-quarter teaspoon in place of each clove.
Ginger: For one inch of fresh ginger, substitute with one-eighth teaspoon ground ginger.
Pro Tips
1. Sear the Pork Belly: Before simmering, consider searing the pork belly cubes in a hot pan to develop a caramelized crust. This will add depth of flavor and texture to the final dish.
2. Marinate the Pork: For an extra depth of flavor, you can marinate the pork belly in the soy sauce, awamori (or sake), and mirin for an hour before cooking. This allows the flavors to penetrate the meat more thoroughly.
3. Double Reduction Method: Reduce the sauce in two stages. First, reduce it after removing the pork belly. Once it’s thickened, strain it to remove garlic and ginger pieces for a smooth sauce. Then, briefly return it to the heat to achieve the desired consistency.
4. Chill and Reheat for Flavor Development: After simmering, you can chill the pork belly in the sauce overnight. This resting period allows the flavors to meld and intensify. Reheat gently before serving.
5. Use a Fat Separator: After simmering, use a fat separator to remove excess fat from the sauce. This will result in a leaner sauce with more concentrated flavors.
Rafute Recipe
My favorite Rafute Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon
3. Slotted spoon
4. Lid for the pot
5. Burner (stovetop)
6. Knife (for cutting ginger and green onions)
7. Cutting board
8. Serving dish
9. Sauce boat
Ingredients:
- 2 pounds pork belly
- 1 cup awamori (or substitute with sake)
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup Okinawan black sugar (or brown sugar as a substitute)
- 1/4 cup mirin
- 1 clove garlic, crushed
- 1 inch ginger, sliced
- 2 green onions, chopped (for garnish)
Instructions:
1. Set aside the pork belly, which has been cut into 2-inch cubes.
2. In a large vessel, bring together the awamori (or sake), water, soy sauce, and Okinawan black sugar (or brown sugar), and the mirin. Stir with a wooden spoon until the sugar disappears.
3. Add the crushed garlic and ginger slices to the pot.
4. Submerge the pork belly cubes in the liquid by placing them into the pot.
5. Put the pot on a burner set to medium-high and get the water boiling. Once the water is boiling, reduce the heat to low.
6. Put a lid on the pot and allow the pork belly to gently simmer for about 2 to 3 hours, or until the pork is tender and the fat has softened.
7. From time to time, check the pot and skim off any scum or foam that rises to the surface.
8. Let the pork belly pieces cool for a few minutes, then remove them from the pot with a slotted spoon, and arrange them on a serving dish.
9. Raise the heat to medium and let the sauce reduce until it thickens some.
10. Service warm with the pork belly, reduced sauce, and an appropriate garnish.
Sliced green onions make a fine garnish.
Serve with a light, reduced sauce.
You won’t need all of the sauce to moisten the pork belly.
Drizzle a little on the top and put the rest in a sauce boat for those who may want more.
