Best 2 Rafute Okinawan Glazed Pork Recipes
**Rafute: A Taste of Okinawa's Culinary Heritage**
Originating from the Ryukyu Kingdom, Rafute is a traditional Okinawan dish that embodies the region's rich history and culture. This delectable dish consists of succulent pork belly slow-cooked in a flavorful broth of soy sauce, awamori (Okinawan rice wine), brown sugar, and aromatic spices. The result is an incredibly tender and flavorful pork belly that melts in your mouth, complemented by a luscious glaze that adds a delightful sweetness and complexity to the dish. In this article, we present two mouthwatering Rafute recipes, each offering a unique culinary adventure. Whether you prefer the classic Rafute or the modern twist of Rafute Hamburg Steak, these recipes will captivate your taste buds and transport you to the vibrant culinary landscape 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 ^_^
RAFUTE (OKINAWAN GLAZED PORK)
Rafute is a special-occasion dish, considered to be the epitome of Okinawan cuisine. Pork belly is broiled, cooled, and then slowly simmered in a delectable combination of sake, sugar and soy sauce until the meat is melt-in-the-mouth tender. As it is rich, serve in small quantities with rice.
Provided by Daydream
Categories Pork
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.
- Rinse pork under warm running water, scraping off any charred areas with a knife.
- Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.
- Remove pork and reserve broth.
- Allow the pork to cool, then slice into ½" thick, 2" x 2" squares.
- Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.
- Lay the pork pieces in this sauce and cook, covered, for about 1½ hours over low heat.
- If during this time the pan seems dry, add a little of the reserved pork stock.
- As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.
- When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy.
Tips:
- Use a large pot or Dutch oven to accommodate the pork belly and marinade. A tight fit will prevent the pork from fully absorbing the flavors.
- Make sure to score the pork belly deeply, but not all the way through, to help the marinade penetrate and cook the pork evenly.
- Allow the pork belly to marinate for at least 6 hours, or overnight, to maximize the flavor.
- Bring the marinade to a boil before pouring it over the pork belly. This will help to infuse the pork with flavor and tenderize it.
- Cook the pork belly covered over low heat for several hours, or until it is fall-apart tender. The cooking time will vary depending on the size of the pork belly.
- Remove the pork belly from the marinade and let it cool slightly before slicing. This will make it easier to slice and prevent it from falling apart.
- Serve the Rafute hot or cold, with steamed rice and your favorite dipping sauce.
Conclusion:
Rafute is a delicious and flavorful Okinawan dish that is sure to impress your family and friends. With its tender pork belly, savory marinade, and sweet glaze, this dish is a perfect combination of flavors and textures. Whether you serve it as an appetizer, main course, or side dish, Rafute is sure to be a hit. So, grab a piece of pork belly and start cooking!
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