Okinawan Comfort: Slow-Braised Pork Belly (Rafute)
Experience the richness of Okinawan cuisine with this unforgettable Slow-Braised Pork Belly, known as Rafute. This traditional dish boasts tender, melt-in-your-mouth pork belly simmered in a savory blend of dashi and awamori, creating an irresistible flavor profile that's enhanced by the gentle warmth of ginger. The long, slow cooking process allows the pork to soak up all the aromatic goodness of the broth, resulting in a dish that's not only delicious but also emotionally warming. Suitable for meal prep, this recipe can be easily doubled to ensure you have leftovers to enjoy throughout the week. Pair it with lightly bitter melon for a beautiful contrast in flavors and textures—making this dish a feast for both the eyes and palate.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork Belly
500 g (cut into cubes)
Awamori
1/2 cup (none)
Dashi
2 cups (prepared from dashi powder or stock)
Sugar
4 tablespoons (none)
Soy Sauce
4 tablespoons (none)
Ginger
1 inch (sliced)
Bitter Melon
1 piece (scooped and sliced)
Salt
1 teaspoon (for soaking bitter melon)
Instructions
1
1. Take the pork belly out of the refrigerator and let it sit at room temperature for about 20 minutes to promote even cooking.
2
2. In a large pan, heat a small amount of oil over high heat. Once hot, add the pork belly skin-side down and sear it until the skin caramelizes and turns brown. This step enhances the overall flavor.
3
3. In a separate pot, bring water to a rolling boil. Place the seared pork in the boiling water, skin-side up, and let it boil for about 10 minutes. After boiling, remove the pork, rinse it under cold running water, and discard the boiling water.
4
4. In a clean pot, arrange the pork belly with the skin side facing up. Pour in 2 cups of dashi and 1/2 cup of awamori. If necessary, add more dashi to ensure the pork is fully covered.
5
5. Heat the pot on high until the liquid reaches a boil. Once boiling, reduce the heat to low and let it simmer for at least 1 hour or until the pork becomes tender.
6
6. After simmering, remove the pork and slice it into 5-centimeter cubes. Let the broth cool for about 2 hours in the refrigerator to allow the fat to solidify. You can choose to skim off the solidified fat if desired, though this step is optional.
7
7. Return the sliced pork to the pot, along with the reserved broth. If necessary, add more dashi to cover the pork. Add sliced ginger to the pot.
8
8. Bring the broth to a boil again, then stir in sugar and soy sauce. Reduce the heat and let it simmer for another hour, or until the pork is exceptionally soft and has a glossy appearance.
9
9. While the pork is simmering, prepare the bitter melon. Halve the melon and scoop out the seeds using a spoon, then slice it into 2-centimeter thick rounds. Soak the slices in water with salt for about 30 minutes to reduce bitterness.
10
10. After soaking, drain the bitter melon and bring a small pot of water to a boil. Boil the bitter melon for 2-3 minutes until it becomes tender, then drain.
11
11. To serve, plate the rafute topped with some of the flavorful broth and garnish with the cooked bitter melon on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rafute?
Rafute is a traditional Okinawan dish consisting of slow-braised pork belly known for its tender, melt-in-your-mouth texture and savory-sweet flavor profile.
What meat is best for this recipe?
This recipe specifically calls for 500 grams of pork belly, which provides the necessary fat and layers for the authentic braised texture.
What is Awamori?
Awamori is a traditional distilled liquor unique to Okinawa. It is used in this recipe to help tenderize the meat and add a distinct depth of flavor.
What can I use as a substitute for Awamori?
If Awamori is unavailable, you can substitute it with Japanese sake or shochu, though the flavor profile will slightly differ from the traditional Okinawan version.
Why do I need to sear the pork belly first?
Searing the pork belly skin-side down over high heat caramelizes the skin and enhances the overall flavor of the dish before the simmering process begins.
Why is the pork boiled in plain water before simmering in broth?
Boiling the pork for 10 minutes in plain water helps to remove impurities and excess surface fat, ensuring a cleaner tasting broth in the final dish.
What is Dashi and why is it used?
Dashi is a Japanese soup stock that provides a rich umami base. In Rafute, it serves as the primary braising liquid to infuse the pork with savory notes.
How long should I let the pork sit at room temperature before cooking?
It is recommended to let the pork belly sit at room temperature for about 20 minutes to promote more even cooking throughout the piece.
How long does the first simmering stage take?
The first simmering stage takes at least 1 hour, or until the pork becomes tender enough to be easily sliced into cubes.
Why should I refrigerate the broth after the first simmer?
Refrigerating the broth for about 2 hours allows the fat to solidify at the top, making it easy to skim off if you prefer a less greasy final sauce.
Is skimming the fat mandatory?
No, skimming the solidified fat is optional and depends on your personal preference for the richness of the broth.
What size should the pork belly cubes be?
The pork should be sliced into approximately 5-centimeter cubes after the first hour of simmering.
When do I add the ginger, sugar, and soy sauce?
The ginger is added when you return the sliced pork to the pot, while the sugar and soy sauce are stirred in after the broth has reached a second boil.
How long is the final simmer?
The final simmer lasts for another hour, or until the pork is exceptionally soft and takes on a beautiful glossy appearance.
How do I prepare the bitter melon side dish?
Halve the melon, scoop out the seeds, slice into 2cm rounds, soak in salted water for 30 minutes, and then boil for 2-3 minutes until tender.
Why soak the bitter melon in salt water?
Soaking the bitter melon in water with salt helps to reduce its natural bitterness, making it a more balanced accompaniment to the rich pork.
What is the flavor profile of this dish?
This dish offers a savory and slightly sweet profile with the warmth of ginger and the richness of pork fat, contrasted by the slight bitterness of the melon.
Can I make this recipe for meal prep?
Yes, Rafute is excellent for meal prep as the flavors continue to develop over time and it can be easily reheated.
Can I double the recipe?
Absolutely, this recipe can be easily doubled to ensure you have leftovers or to serve a larger group.
What if the dashi doesn't cover the pork during simmering?
If the initial 2 cups of dashi are not enough to cover the pork belly, simply add more dashi until the meat is fully submerged.
What is the total simmering time for the pork?
The total simmering time is approximately 2 hours, split into two separate 1-hour sessions.
What ingredients are needed for the braising liquid?
The braising liquid consists of dashi, awamori, sugar, and soy sauce, seasoned with sliced ginger.
Is this dish considered a comfort food?
Yes, it is considered an emotionally warming comfort food due to its rich texture and the long, slow cooking process.
How do I serve Rafute?
Serve the pork cubes on a plate, topped with a generous amount of the flavorful cooking broth and garnished with the prepared bitter melon.
What type of ginger should I use?
A 1-inch piece of fresh ginger, sliced, is ideal for providing the aromatic warmth required for this dish.
Does the skin need to be removed from the pork?
No, the skin should be left on. It is seared and then braised until it becomes soft and gelatinous, which is a key part of the dish's appeal.
How much sugar and soy sauce is used?
The recipe calls for 4 tablespoons of sugar and 4 tablespoons of soy sauce.
How much dashi is used in the recipe?
The recipe starts with 2 cups of dashi, which can be prepared from dashi powder or stock.
What is the texture of the bitter melon after cooking?
After boiling for 2-3 minutes, the bitter melon should be tender but still hold its shape as a round garnish.
How many bitter melons are needed?
One piece of bitter melon is sufficient for this recipe to provide a garnish for the 500g of pork belly.