Rafute (Braised Okinawan Pork Belly)
1 1⁄2 poundof boneless, skin-on pork belly (approximately 1 inch thick)
2 1⁄2 cupsdashi or chicken stock
1⁄2 cupawamori or other sochu (or sake)
1⁄2 cupdark brown sugar
1inch piece of ginger (peeled and thinly sliced)
- In a wide heavy gauge pot, place the pork belly, a tablespoon of salt and enough cold water to cover the pork by 1 inch. Bring the water to a full boil, skimming and cooking for 1 minute. Discard the liquid, rinse the pork .
- Place the pork back in the pot, after cleaning, and add in the stock, awamori, brown sugar, ginger and shoyu. Bring the liquid to a boil, then reduce to a low simmer. Continue to cook until the pork is very tender and the fat is gelatinous.
- Raise the heat to medium and continue to cook, continually braising the pork until the sauce thickens, glazes the pork and is glossy.