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Rafute (Okinawan Glazed Pork)
A popular Okinawan dish. Fatty succulent pieces of pork in a sweet, rich and tasty glaze. Don’t substitute on this one, you must use pork belly.
Ingredients
- 1-1/2 lbs. pork belly
- 1/2 c. awamori (Okinawan sake)
- 1/2 c. Aloha shoyu
- 1 inch piece ginger crushed
- 1/2 c. sugar
- 1/2 c. mirin
Instructions
- In a large saucepan over medium high heat; cover pork with water.
- Bring to a rolling boil. Reduce heat;simmer 10 -12 minutes.
- Drain and rinse pork; cut into 1/2-inch slices.
- Into saucepan; add sake, soy sauce and ginger; bring to boil.
- Layer porkin a single layer.
- Cover; simmer 1 hour, turning occasionally to evenly coat pork with sauce.
- Stir in sugar and mirin.
- Cook on low heat, uncovered, 45 minutes until pork is tender.
How To Serve:
- Serves 8.
Nutrition
Calories: 268kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 655mgPotassium: 106mgFiber: 0.1gSugar: 18gVitamin A: 3IUVitamin B1: 0.1mgVitamin B5: 0.1mgVitamin C: 0.1mgCalcium: 6mgIron: 0.4mg
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