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.
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Captin Olusia
[email protected]Avoid this recipe at all costs!
Mohammad Juel
[email protected]This is the worst recipe I've ever tried. I would give it zero stars if I could.
duce illa
[email protected]This recipe is a waste of time and money. Don't bother making it.
Markus Fred
[email protected]I followed the recipe exactly and it turned out terrible. I don't know what went wrong.
Boogie Brown
[email protected]This dish was a huge disappointment. The pork was tough and the glaze was bland.
Wisdom Ewuzie
[email protected]This recipe is way too time-consuming. I don't think it's worth the effort.
Baran Demirkol
[email protected]I had a hard time finding awamori, so I used sake instead. It turned out fine, but I'm sure it would have been even better with the traditional ingredient.
Destiney Jackson
[email protected]The pork was a bit dry, but the glaze was delicious.
MD Farhan Ahmed Yt
[email protected]This dish was a bit too sweet for my taste, but I think I just need to adjust the amount of sugar in the glaze next time.
Rasel vai
[email protected]I've never had Okinawan food before, but this dish was a great introduction. I'll definitely be exploring more of this cuisine.
A g G
[email protected]I'm not a huge fan of pork, but this dish was surprisingly good. The glaze really made the dish.
Alimamy Kargbo
[email protected]This was so easy to make and it tasted delicious. I'm definitely adding it to my regular rotation of recipes.
Jeremiah Morris
[email protected]5 stars! This dish is amazing.
Isaac William
[email protected]This recipe is a keeper! I will definitely be making it again.
Shakeeb Jani
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Aadesh activitie
[email protected]This dish is a bit time-consuming to make, but it's totally worth it. The pork is melt-in-your-mouth tender and the glaze is addictive. I highly recommend it!
Akpan John
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork is so tender and juicy, and the glaze is perfectly balanced between sweet and savory.
Ali Amad
[email protected]This was my first time making Rafute, and it turned out amazing! The pork was fall-apart tender and the glaze was rich and flavorful. I served it with rice and vegetables, and it was a hit with my family.