Rafute

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 3 hours 45 minutes

Ingredienser

2 lb pork belly block (boneless, skin on)

4 cups water

2 cups katsuobushi (dried bonito flakes) (packed)

1 cup awamori (Okinawan distilled liquor) (you can substitute it with sake or vodka)

½ cup black sugar (packed; you can purchase Okinawan black sugar on Amazon; I used dark muscovado sugar)

⅓ cup soy sauce (5 Tbsp, divided) 5

1 knob ginger (1 inch, 2.5 cm) 1 2.5

Instruktioner

Gather all the ingredients.

Place 2 lb pork belly block in a large pot, skin side up. Add just enough water to cover the pork and bring it to a boil.

Boil for 1 minute and discard the water.

Rinse off the scum and foam from the pork belly under cold water. Quickly rinse the pot, put the pork belly back in the pot, and fill it with cold water.

Bring the pot to a boil once again, and skim off the scum and foam. Then, reduce the heat to a gentle simmer and cook uncovered for at least 1–1½ hours. Leave the pot uncovered to release the unwanted odor. If the water has evaporated and the pork belly is not covered with water, add some boiling water. Keep skimming as needed.

Meanwhile, boil 4 cups water in a small pot. Once boiling, add 2 cups katsuobushi (dried bonito flakes).

Let it simmer for 15 seconds. Turn off the heat and let the katsuobushi steep in the pot. Set aside. We’ll be using this katsuo dashi shortly.

Slice 1 knob ginger and cut into julienne strips. Soak them in water for 10–15 minutes to remove some of the spiciness. Drain well and set aside for garnish.

After 1–1½ hours of cooking the pork belly, transfer the pork to a plate and cover with aluminum foil to keep it from drying out. Set it aside until it‘s cool enough to handle. Tip: You can reserve the pork broth for Okinawa Soba, Champon, or soup (strain and freeze it).

Once the meat is cool enough to handle, slice the meat 2–3 cm (¾–1⅕ inches) thick. Add the pork belly slices to a heavy-bottomed pot (I used Le Creuset).

Strain the katsuo dashi into the pot.

In the pot, add 1 cup awamori (Okinawan distilled liquor), ½ cup black sugar, and 2 Tbsp soy sauce. Please read the blog post about why we don‘t add the entire ⅓ cup soy sauce at once.

Mix the liquid and make sure the pork belly is covered with the sauce. Bring it to a gentle simmer and skim off any scum and foam. Place an otoshibuta (drop lid) and cook over medium-low heat for 1 hour. Read my post about otoshibuta and learn how to make your own drop lid.

After 1 hour, add another 2 Tbsp soy sauce, and cook for 30 minutes.

After 30 minutes, add the remaining 1 Tbsp soy sauce. Cook until the pork is very tender and the skin/fat are glossy and gelatinous, roughly 15 minutes. Serve the pork belly on a plate/bowl and pour some braising liquid on top. Garnish with the ginger slices. Enjoy Rafute with steamed rice and some vegetables. You can also serve on Okinawa Soba.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.

Näring

• Kalorier: 884 kcal
• Totalt fett: 84 g
• Mättat fett: 31 g
• Omättat fett: 48 g
• Kolesterol: 114 mg
• Natrium: 414 mg
• Totala kolhydrater: 6 g
• Kostfiber: 1 g
• Totalt socker: 3 g
• Protein: 16 g