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.
Ingredients
- 1.5 pound of boneless, skin-on pork belly(approximately 1 inch thick)
- 2.5 cup 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 tablespoon shoyu
- Salt(as needed)
YOUR OWN NOTES
