Rafute (Okinawan glazed pork) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Rafute is a special-occasion dish, considered to be the epitome of Okinawan cuisine. Pork belly is broiled, cooled, and then slowly simmered in a delectable combination of sake, sugar and soy sauce until the meat is melt-in-the-mouth tender. As it is rich, serve in small quantities with rice. Ingredients:
3 lbs pork belly |
1 clove garlic, crushed |
2 inches ginger, sliced |
1 cup bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock) |
1 cup awamori okinawa sake or 1 cup substitute bourbon or 1 cup scotch whisky |
1 cup sugar |
1 cup shoyu (japanese soy sauce) |
1/2 cup mirin (japanese rice wine) |
1 teaspoon red food coloring (optional) |
Directions:
1. Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.
2. Rinse pork under warm running water, scraping off any charred areas with a knife.
3. Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.
4. Remove pork and reserve broth.
5. Allow the pork to cool, then slice into 1/2 thick, 2 x 2 squares.
6. Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.
7. Lay the pork pieces in this sauce and cook, covered, for about 11/2 hours over low heat.
8. If during this time the pan seems dry, add a little of the reserved pork stock.
9. As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.
10. When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy.
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