Rafute (Braised Okinawan Pork Belly)

September 9, 2021 / By Foodland

Rafute (Braised Okinawan Pork Belly)

In episode 34 of Home Cooking with Foodland, Chef Keoni shares his tips for a rich, sweet and savory glaze for the tender pork belly in Rafute, a classic Okinawan dish.
Course Dinner, Main Course
Cuisine Pork
Servings 4 Servings


  • 1 1/2 pounds of boneless, skin-on pork belly(approximately 1 inch thick)
  • 2 1/2 cups dashi or chicken stock
  • 0.5 cup awamori or other sochu(or sake)
  • 0.5 cup dark brown sugar
  • 1 inch piece of ginger(peeled and thinly sliced)
  • 3 tablespoons shoyu
  • Salt(as needed)


  1. 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 .
  2. 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.
  3. Raise the heat to medium and continue to cook, continually braising the pork until the sauce thickens, glazes the pork and is glossy.
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