Rafute (Okinawan Braised Pork Belly)
- 3 pounds pork belly
- 1/2 gallon water
- 2 cups dashi or pork stock
- 1 clove garlic, crushed
- 1 piece sliced ginger, 1/4" thick
- 1/4 cup shoyu
- 1 tablespoon miso
- 1/4 cup sugar
Rafute (Okinawan Braised Pork Belly)
Featured in the Honolulu Star-Advertiser on August 31, 2016.
Recipe compliments of Kapiolani Community College Culinary Arts Program.
Ingredients:
Directions:
- Place pork in a large pot and add water.
- If necessary, add more water until pork is completely covered.
- Turn heat to medium and boil for 50 minutes with a lid.
- Skim fat from top.
- Remove pork from pot; set aside to cool.
- The remaining pork stock can be used in place of dashi to make the finished dish.
- Once pork has cooled enough to handle, slice into 1/2-inch thick pieces.
- Place dashi (or pork stock), garlic, ginger, shoyu, miso, and sugar in a large saute pan and quickly bring to a boil making sure the sugar is dissolved completely; reduce to a simmer and place sliced pork in neat even rows into pan.
- Simmer until liquid is reduced by 3/4 (about another 30 minutes).
- Remove pork from sauce and serve.
- The remaining sauce can be discarded as pork should be highly flavored from the long simmering process.
Makes 8 servings.
Approximate Nutrient Analysis per serving (served without remaining sauce):
860 calories, 85 g fat, 31 g saturated fat, 120 mg cholesterol, 550 mg sodium, 5 g carbohydrate, 0 g fiber, 5 g sugar, 17 g protein
