Best 3 Rafute Okinawan Glazed Pork Recipes
Okinawan cuisine is renowned for its unique flavors and distinct cooking techniques, and rafute okinawan glazed pork stands as a testament to this culinary heritage. This traditional dish, known for its tender, fall-off-the-bone pork belly bathed in a rich and flavorful glaze, has become a beloved favorite among food enthusiasts. Whether you're a seasoned home cook or a culinary novice, embarking on a journey to discover the best recipe for rafute okinawan glazed pork promises an adventure filled with mouthwatering aromas and delectable tastes.
Check out the recipes below so you can choose the best recipe for yourself!
OKINAWAN SHOYU PORK
Okinawan Shoyu Pork is the local Hawaii version of Okinawan dish called Rafute. It's basically braised pork belly! This dish is saucy, sweet (thanks to mirin and brown sugar) and savory (hello, soy sauce), and really good with a big bowl of rice.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 2h15m
Number Of Ingredients 8
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 ^_^
OKINAWA SHOYU PORK
I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.
- Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.
- Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 27 g, Cholesterol 41.1 mg, Fat 15.6 g, Fiber 0.3 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 2071 mg, Sugar 24.4 g
RAFUTE (OKINAWAN GLAZED PORK)
Rafute is a special-occasion dish, considered to be the epitome of Okinawan cuisine. Pork belly is broiled, cooled, and then slowly simmered in a delectable combination of sake, sugar and soy sauce until the meat is melt-in-the-mouth tender. As it is rich, serve in small quantities with rice.
Provided by Daydream
Categories Pork
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Tips:
- To ensure the pork belly is tender, braise it for at least 2 hours, or until it easily falls apart with a fork.
- Use a deep pot or Dutch oven to braise the pork belly, as it will release a lot of liquid during cooking.
- If you don't have sake, you can substitute it with dry white wine or chicken broth.
- If you don't have awamori, you can substitute it with another type of strong liquor, such as vodka or rum.
- Be sure to skim the fat from the braising liquid before making the glaze.
- To make the glaze, reduce the braising liquid by half over medium heat, then add the brown sugar and soy sauce.
- Glaze the pork belly generously before serving.
Conclusion:
Rafute is a delicious and flavorful Okinawan dish that is perfect for a special occasion. The pork belly is tender and juicy, and the glaze is sweet and savory. This dish is sure to impress your guests.
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