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Rafute

Name: Rafute
Total time: 3h
Yield: 4 servings
Cuisine: Japan
Ingredients: 1kg skin-on pork belly; 1L dashi; 1/2 cup soy sauce; 1/2 cup awamori (or shochu); 1/3 cup brown sugar; Ginger, sliced

Okinawan braised pork belly — cubes cooked low and slow in awamori, soy and brown sugar until spoon-tender.

3h 4 servings Easy

Ingredients

• 1kg skin-on pork belly
• 1L dashi
• 1/2 cup soy sauce
• 1/2 cup awamori (or shochu)
• 1/3 cup brown sugar
• Ginger, sliced

Method

Step 1 of 425%

Blanch pork belly 20 min; rinse and cube.

Swipe left/right to change step

1
Blanch pork belly 20 min; rinse and cube.
2
Cover with dashi, soy, awamori, sugar and ginger.
3
Simmer partly covered 2–2.5 hours until jiggly.
4
Reduce sauce to a glaze and spoon over.