Rafute (Okinawan Glazed Pork) Recipe

Overview:

Rafute, a cherished dish hailing from the heart of Okinawan cuisine, represents the pinnacle of culinary excellence for special occasions. This recipe entails the meticulous preparation of pork belly, which is first broiled to perfection, then gently simmered in a luscious blend of sake, sugar, and soy sauce until it achieves a state of unparalleled tenderness. Served in modest portions alongside steaming rice, Rafute embodies the essence of indulgence and tradition.

Ingredients:

Main Ingredients:

• 3 lbs pork belly
• 1 head garlic
• 2-inch piece ginger
• 1 cup bonito stock
• 1 cup mirin
• 1/2 cup Bourbon (or substitute with whisky)
• 1 cup sugar
• 1 cup soy sauce

Instructions:

Preparation:

1. Begin by preheating your broiler.

Broiling the Pork:

1. Place the pork belly, skin side up, on the rack of a broiler pan.
2. Broil the pork until the skin achieves a rich, golden-brown hue, ensuring it is evenly browned on all sides.

Preparing the Pork:

1. Rinse the broiled pork under warm running water, delicately scraping off any charred remnants using a knife.
2. Transfer the pork to a large pot and cover it with water.
3. Bring the water to a vigorous boil and cook the pork for approximately 40 minutes.
4. Once cooked, remove the pork from the pot and set aside the flavorful broth for later use.
5. Allow the pork to cool before slicing it into 1/2-inch thick squares, each measuring 2 inches by 2 inches.

Simmering the Pork:

1. In a thick, wide, shallow pot, combine the garlic, ginger, bonito stock, Bourbon (or whisky), sugar, and soy sauce.
2. Bring the mixture to a gentle boil, infusing the air with an irresistible aroma.
3. Carefully arrange the sliced pork in the simmering sauce, ensuring each piece is submerged.
4. Cover the pot and let the pork simmer over low heat for approximately 1 1/2 hours, allowing the flavors to meld and the pork to tenderize.

Glazing the Pork:

1. Throughout the simmering process, periodically check the pot. If the sauce reduces excessively or begins to dry out, add a splash of the reserved pork broth to maintain the desired consistency.
2. As the pork gradually tenderizes, introduce the mirin to the pot, enhancing the depth of flavor and imparting a subtle sweetness.
3. Uncover the pot and continue to simmer the pork for an additional half-hour, allowing the sauce to thicken and coat the pork, resulting in a tantalizing glaze.
4. The pork is ready when it reaches a state of melt-in-the-mouth tenderness, effortlessly yielding to the touch while remaining uniformly coated with the savory glaze.

Serving:

1. Serve the Rafute in modest portions, accompanied by steaming rice to absorb the rich flavors.
2. When reheating leftovers, refrain from adding water or soup stock. Instead, opt for sake, Bourbon, or whisky, believed to preserve the pork’s tender texture and succulent juiciness.

Nutritional Information:

• Calories: 1043.1 per serving
• Fat Content: 90.3g
  • Saturated Fat Content: 32.9g
• Cholesterol Content: 122.7mg
• Sodium Content: 1943mg
• Carbohydrate Content: 29.9g
  • Fiber Content: 0.3g
  • Sugar Content: 25.7g
• Protein Content: 18.2g

Indulge in the exquisite flavors of Rafute, a culinary masterpiece that encapsulates the essence of Okinawan gastronomy. With its tender pork belly enveloped in a delectable glaze, this dish promises to elevate any occasion with its unparalleled richness and depth of flavor.

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