Best 2 Okinawa Braised Pork Belly Rafute Recipes
**Okinawa Braised Pork Belly (Rafute): A Journey of Flavors**
Embark on a culinary journey to the vibrant island of Okinawa, Japan, where flavors dance in harmony. Discover the delectable Okinawa braised pork belly, also known as Rafute, a dish that embodies the essence of Okinawan cuisine. This melt-in-your-mouth pork belly is meticulously braised in a symphony of seasonings, creating a symphony of flavors that will tantalize your taste buds. Immerse yourself in the rich history and culture of Okinawa as you savor this traditional dish, which holds a special place in the hearts of locals and visitors alike. But that's not all! This article presents a delightful collection of recipes, each offering a unique twist on this classic dish. From the traditional Rafute recipe to variations featuring different cooking methods and ingredients, you'll find a symphony of flavors to satisfy every palate. Get ready to embark on a culinary adventure that will transport you to the heart of Okinawa.
OKINAWAN SHOYU PORK
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- In a pot, over medium-high heat, brown the pork belly on all sides. This should take about 5-minutes.
- Add the garlic and ginger to the pot. Mix and saute for another minute till the garlic and ginger is fragrant. Then add the water, soy sauce, sake, brown sugar, and mirin.
- Bring everything to a boil. Then reduce the heat to low. Cover the pot and simmer for 1.5 hours (give it a stir every 20 minutes). The pork is ready when it is tender and easily pierced with a fork.
- Remove the lid, and turn the heat to medium-high. Let the sauce bubble away and reduce until it becomes thick and glaze-y. Pour it out into a bowl, and serve hot, with rice. Enjoy ^_^
OKINAWA SHOYU PORK
I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
- Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
- Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 27 g, Cholesterol 41.1 mg, Fat 15.6 g, Fiber 0.3 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 2071 mg, Sugar 24.4 g
Tips:
- Choose high-quality pork belly: Look for pork belly with a good amount of marbling, as this will help the meat stay tender and flavorful during cooking.
- Brown the pork belly before braising: Browning the pork belly before braising helps to develop its flavor and color.
- Use a variety of seasonings: The seasonings used in this recipe are essential for creating the dish's unique flavor. Be sure to use a good quality soy sauce, mirin, and sake.
- Braising liquid: The braising liquid should cover the pork belly completely. If it doesn't, add more water or broth.
- Cook the pork belly until it is fall-apart tender: This may take several hours, but it is important to cook the pork belly until it is very tender.
- Serve the pork belly with rice or noodles: Okinawa braised pork belly is traditionally served with rice or noodles. You can also serve it with vegetables or a salad.
Conclusion:
Okinawa braised pork belly, also known as rafute, is a delicious and flavorful dish that is sure to please everyone at your table. It is easy to make and can be served with a variety of sides. If you are looking for a new and exciting pork belly recipe, be sure to give this one a try. You won't be disappointed!
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