Rafute Okinawan Glazed Pork
Discover the soulful flavors of Okinawa with Rafute, a melt-in-your-mouth glazed pork dish that embodies the perfect balance of sweet and savory. This traditional Japanese recipe showcases tender cubes of pork belly slow-braised with awamori (or sake), soy sauce, and rich Okinawan black sugar, resulting in a glossy, caramelized glaze that’s simply irresistible. Enhanced with the warmth of fresh ginger, this dish delivers complex layers of flavor with every bite, making it a true comfort food classic. Whether served alongside steamed white rice or paired with pickled vegetables for a contrast of textures, Rafute is an unforgettable taste of Okinawan cuisine that’s perfect for any dinner table. Easy to make with just a handful of ingredients, it’s a satisfying dish steeped in heritage and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Pork belly
- 1500 ml Water
- 100 ml Awamori (or sake as a substitute)
- 100 ml Soy sauce
- 4 tbsp Brown sugar
- 2 tbsp Okinawan black sugar (or muscovado sugar as a substitute)
- 15 g Ginger (thinly sliced)
- 2 stalks Green onions (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Blanch the pork belly for 5 minutes. This step helps remove impurities and excess fat. Drain and rinse the pork under cold water, then cut it into 2-inch cubes.
In a heavy-bottomed pot or Dutch oven, place the blanched pork belly cubes. Add 1500 ml of water, sliced ginger, and awamori. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
After 30 minutes, skim any foam or scum that has risen to the surface. Add the soy sauce, brown sugar, and Okinawan black sugar. Stir gently to ensure the sugar dissolves evenly into the liquid. Continue simmering on low heat for another 90 minutes, uncovered.
Check the pork every 20-30 minutes to ensure it doesn't dry out. If the liquid reduces too much, add small amounts of water to maintain the braising sauce.
Once the pork is tender and the sauce has thickened to a glossy glaze, remove the pot from heat.
Serve the rafute hot, garnished with thinly sliced green onions if desired. It pairs perfectly with steamed white rice and pickled vegetables.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 60.8 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
