Rafute (Braised Okinawan Pork Belly) – Foodland Super Market
In episode 34 of Home Cooking with Foodland, Chef Keoni shares his tips for a rich, sweet and savory glaze for the tender pork belly in Rafute, a classic Okinaw
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Ingredients
- 1 1/2 pounds of boneless, skin-on pork belly(approximately 1 inch thick)
- 2 1/2 cups dashi or chicken stock
- 1/2 cup awamori or other sochu(or sake)
- 1/2 cup dark brown sugar
- 1 inch piece of ginger(peeled and thinly sliced)
- 3 tablespoons shoyu
- Salt(as needed)
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