Rafute: The Soul of Okinawan Glazed Pork

I’ll never forget the first time I tasted Rafute. It was at a tiny, family-run izakaya tucked away on a side street in Naha, Okinawa. The aroma of sweet soy and sake hung in the air, a comforting promise of the feast to come. Then the Rafute arrived – glistening cubes of pork belly, impossibly tender, melting in my mouth with an explosion of savory-sweet flavor. It was more than just a dish; it was a taste of Okinawan history and hospitality, a moment I’ve tried to recreate in my own kitchen ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Servings: 8
• Yield: Approx. 8 servings
• Dietary Type: Not suitable for all dietrary restrictions

Ingredients

• 3 lbs pork belly
• 1 clove garlic, crushed
• 2 inches ginger, sliced
• 1 cup bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock)
• 1 cup Bourbon or 1 cup Scotch whisky
• 1 cup sugar
• 1 cup shoyu (Japanese soy sauce)
• ½ cup mirin (Japanese rice wine)
• 1 teaspoon red food coloring (optional)

Equipment Needed

• Broiler pan
• Large pot
• Knife
• Cutting board
• Thick, wide, shallow pot (such as a Dutch oven)

Instructions

1. Begin by placing the pork belly, skin side up, on the rack of a broiler pan. Broil until the skin is nicely browned. This step helps to render some of the fat and gives the pork a richer flavor. Keep a close eye on it to prevent burning!
2. Remove the pork from the broiler and rinse it under warm running water. Use a knife to carefully scrape off any charred areas from the skin. This will remove any bitterness and ensure a clean flavor in the final dish.
3. Place the whole piece of pork in a large pot and cover it completely with water. Bring the water to a boil, then reduce the heat and cook for 40 minutes. This initial boiling helps to tenderize the pork and remove impurities.
4. Carefully remove the pork from the pot, being cautious as it will be hot. Reserve the broth – this will be used later if needed to prevent the sauce from drying out.
5. Allow the pork to cool down enough to handle. Once cooled, slice it into ½-inch thick, 2-inch x 2-inch squares. This size is ideal for even cooking and glazing.
6. In a thick, wide, shallow pot (like a Dutch oven), combine all the remaining ingredients except the mirin: the crushed garlic, sliced ginger, bonito or dashi stock, Bourbon or Scotch whisky, sugar, shoyu, and optional red food coloring. Bring this mixture to a boil.
7. Gently lay the sliced pork pieces into the simmering sauce. Ensure that the pork is mostly submerged. Reduce the heat to low, cover the pot, and cook for about 1½ hours. The low and slow cooking is key to achieving that melt-in-your-mouth texture.
8. During the cooking process, periodically check the pan to ensure it doesn’t dry out. If the sauce seems to be reducing too quickly, add a little of the reserved pork stock to maintain the liquid level.
9. As the pork begins to tenderize, add the mirin to the pot. Continue to cook, uncovered, for a further half-hour (30 minutes), or until the pork is incredibly tender and evenly glazed with the sauce. The uncovered cooking allows the sauce to thicken and create that beautiful, glossy finish.
10. Serve hot and enjoy.

Expert Tips & Tricks

• For an even deeper flavor, consider marinating the pork in a mixture of sake and soy sauce overnight before broiling.
• Don’t be afraid to adjust the sweetness of the glaze to your liking. If you prefer a less sweet dish, reduce the amount of sugar slightly.
• If you don’t have access to bonito or dashi stock, you can substitute chicken stock, though the flavor profile will be slightly different.
• To get an extra rich color and flavor, use dark soy sauce (koikuchi shoyu) in addition to regular soy sauce.

Serving & Storage Suggestions

Rafute is traditionally served in small portions alongside a bowl of steaming rice. It is rich and flavorful, so a little goes a long way. Garnish with thinly sliced scallions or a sprinkle of toasted sesame seeds for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do not add water or soup stock. Instead, add a splash of sake (or bourbon/whisky) to the pan to keep the pork tender and juicy. Rafute can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1043.1 kcal	N/A
Calories from Fat	813 kcal	78%
Total Fat	90.3 g	138%
Saturated Fat	32.9 g	164%
Cholesterol	122.7 mg	40%
Sodium	1943 mg	80%
Total Carbohydrate	29.9 g	9%
Dietary Fiber	0.3 g	1%
Sugars	25.7 g	102%
Protein	18.2 g	36%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a spicier kick, add a small piece of dried chili pepper to the sauce during simmering.
• If you are avoiding alcohol, you can substitute the Bourbon or Scotch whisky with a non-alcoholic cooking sake or apple juice. However, the flavor will be slightly different.
• For a richer flavor, add a knob of ginger and a clove of garlic to the initial boiling water for the pork belly.
• You can use skinless pork belly, but the skin adds a unique texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Absolutely! Rafute actually tastes even better the next day as the flavors meld together. Make it a day or two in advance and store it in the refrigerator.

Q: What is bonito stock? Is it essential?
A: Bonito stock (dashi) is a traditional Japanese broth made from dried bonito flakes. It adds a savory umami flavor. If you can’t find it, you can use dashi stock, chicken stock, or even the reserved pork broth, though the flavor will be slightly different.

Q: How do I know when the pork is done?
A: The pork is done when it is fork-tender and easily pulls apart. It should be melt-in-your-mouth soft.

Q: Can I use a slow cooker or pressure cooker for this recipe?
A: Yes, you can adapt this recipe for a slow cooker or pressure cooker. Reduce the cooking time accordingly and monitor the liquid levels.

Q: The sauce is too sweet for my taste. What can I do?
A: Reduce the amount of sugar in the recipe or add a splash of rice vinegar or soy sauce to balance the sweetness.

Final Thoughts

Rafute is more than just a recipe; it’s a journey to the heart of Okinawan cuisine. With its rich flavors and incredibly tender texture, it’s a dish that’s sure to impress. Don’t be intimidated by the cooking time – the result is well worth the effort. Gather your ingredients, embrace the process, and savor the taste of tradition. I encourage you to experiment with different variations and find the flavors that resonate with you. And please, share your creations and feedback – I’d love to hear about your Rafute adventures! Consider pairing it with awamori (Okinawan liquor) or a crisp Japanese beer for the full Okinawan experience.