Rafute Okinawan Glazed Pork Recipes

OKINAWAN SHOYU PORK

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)

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.

THE HIRSHON HAWAIIAN OKINAWAN MISO GLAZED PORK BELLY - ラフテー

Steps:

• Shave or burn skin hair from pork belly, if needed. Boil and simmer pork about 1 hour with the scallions and ginger - the pork should be completely covered by water at the start.
• 6 minutes to the end, add 4 cold eggs from the fridge.
• Skim off oil, remove eggs and put them in an ice bath until cool, then peel and reserve. Also reserve about 1 cup of pork stock and discard solids. Combine reserved pork stock with optional dashi.
• Slice pork into ½-inch thick pieces. Mix miso, sugar, awamori, soy sauce and ½ cup pork stock / dashi together. Lay pork belly and carrot pieces in a skillet and cover with miso mixture.
• Simmer on low heat for 1 ½ to 2 hours, adding pork stock as needed to prevent miso from burning. Turn pieces occasionally.
• In the last 5 minutes, add optional wasabi. Stir once again before serving and add some dots of Chinese mustard to the meat. Garnish with eggs that have been cut in half at the equator, plus baby bok choy and flowering chive heads if you're so inclined.