Recipes - Japanese

Rafute (Okinawan Glazed Pork)
Rafute


From the islands of Okinawa comes a neat recipe that will turn any slab of pork belly into a sweet and soft, melt-in-your-mouth indulgence. It will take a fair bit of time to cook, but the waiting time makes for a tasty and rewarding dish.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Japanese









Ingredients:

1.8kg pork belly (skin on)
1¾ cups soy sauce
½ cup mirin
¼ cup sake or awamori
1½ cup brown sugar
2 tbsp garlic (minced)
1 tbsp ginger (grated)
White pepper (to taste)
Water




Steps:
  1. Grill pork belly with skin side up for around 30 mins, or make the skin crispy by lightly running it over an open flame.
  2. Rinse pork, taking off the burnt pieces.
  3. Place pork in a pot, cover it with water, and put on high heat. Once the water goes to a rolling boil, turn off and take pot off of heat, and drain the water from the pot, but reserve about 2 cups of the broth.
  4. Take out the pork, let it cool, and cut into 1in slices.
  5. In the pot, combine the soy sauce, sake, brown sugar, garlic, ginger, and 2 cups of water. Bring to a boil, then down to a simmer.
  6. Add mirin and pork slices.
  7. Cook pork in this mix, simmering and uncovered the entire time, for 1½-2 hrs. Stir and turn over the meat every so often.
  8. As the liquid starts to dissolve, use the reserved pork broth to drench the meat. Serve hot with steamed rice.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Rafute (Okinawan Glazed Pork)

Rafute (Okinawan Glazed Pork)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

From the islands of Okinawa comes a neat recipe that will turn any slab of pork belly into a sweet and soft, melt-in-your-mouth indulgence. It will take a fair bit of time to cook, but the waiting time makes for a tasty and rewarding dish.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Japanese
Ingredients

1.8kg pork belly (skin on)
1¾ cups soy sauce
½ cup mirin
¼ cup sake or awamori
1½ cup brown sugar
2 tbsp garlic (minced)
1 tbsp ginger (grated)
White pepper (to taste)
Water

Instructions
  1. Grill pork belly with skin side up for around 30 mins, or make the skin crispy by lightly running it over an open flame.
  2. Rinse pork, taking off the burnt pieces.
  3. Place pork in a pot, cover it with water, and put on high heat. Once the water goes to a rolling boil, turn off and take pot off of heat, and drain the water from the pot, but reserve about 2 cups of the broth.
  4. Take out the pork, let it cool, and cut into 1in slices.
  5. In the pot, combine the soy sauce, sake, brown sugar, garlic, ginger, and 2 cups of water. Bring to a boil, then down to a simmer.
  6. Add mirin and pork slices.
  7. Cook pork in this mix, simmering and uncovered the entire time, for 1½-2 hrs. Stir and turn over the meat every so often.
  8. As the liquid starts to dissolve, use the reserved pork broth to drench the meat. Serve hot with steamed rice.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic