Entree: Japan – Okinawa – ラフテー ➤ Rafute (Slow-braised Okinawan pork belly in sweet soy and awamori)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) cubes
- 1 cup (240 ml) awamori or dry shochu (substitute sake if needed)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (100 g) dark brown sugar, packed
- 2 cups (480 ml) water
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) neutral oil for searing
- 2-inch (30 g) piece fresh ginger, sliced
- 4 cloves garlic, smashed
- 2 scallions, cut into large pieces
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (18 g) miso (optional, for deeper umami)

Instructions

1. Bring a medium pot of water to a boil. Add the pork belly cubes and blanch 3–4 minutes to remove impurities. Drain and rinse the pork under warm water; wipe pot clean.
2. Heat the oil in a heavy Dutch oven over medium-high heat. Brown pork belly pieces on all sides in batches, 2–3 minutes per side, to render some fat and develop color. Transfer browned pork to the pot.
3. Add awamori, soy sauce, brown sugar, water, mirin, ginger, garlic, scallions, and peppercorns to the pot with pork. If using, whisk the miso into a small amount of the hot liquid and return to pot.
4. Bring the braising liquid to a gentle simmer, then reduce heat to low, cover partially, and simmer very gently for 2.5–3 hours, turning occasionally, until pork is fork-tender and fat is translucent.
5. Remove pork pieces and strain braising liquid into a saucepan. Skim excess fat, then simmer the liquid until reduced to a glossy glaze (about 10–15 minutes).
6. Return pork to the reduced glaze to coat and warm through. For best flavor, cool and refrigerate overnight so the pork firms and absorbs sauce; reheat gently before serving.
7. Serve hot over steamed rice or with lightly steamed greens, spooning the glaze over the pork.