Step 1

Gather all the ingredients.

Step 2

Place the pork belly in a large pot (skin side up). Add cold water just enough to cover and bring to boil.

Step 3

Boil for 1 minute and discard the water.

Step 4

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

Step 5

Bring the pot to a boil once again, and skim off scum and foam. Then reduce the heat to a gentle simmer and cook uncovered for at least 1 to 1.5 hours. Leave the pot uncovered so the unwanted smell won’t be trapped. If the water has evaporated and the pork belly is not covered with water, add in some boiling water. Keep skimming as needed.

Step 6

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

Step 7

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

Step 8

Slice the ginger and cut into julienne strips. Soak them in water for 10-15 minutes to remove some spiciness. Drain well and set aside for garnishing later.

Step 9

After 1 to 1.5 hours of cooking pork belly, transfer the pork to a plate and cover with aluminum foil to keep it from drying. Let it cool until you can touch to slice. You can reserve the pork broth for Okinawa Soba, Champon, or soup (strain and freeze it).

Step 10

Once the meat is cool enough for you to handle, slice the meat into 2-3 cm thickness. Add the pork belly slices in a heavy bottomed pot (I used Le Creuset).

Step 11

Strain the katsuobushi dashi into the pot.

Step 12

In the pot, add awamori, black sugar, and 2 Tbsp soy sauce. Please read the blog post about why we don't add all 5 Tbsp soy sauce at first.

Step 13

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 Otoshibuta (drop lid) and cook over medium low heat for 1 hour.

Step 14

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

Step 15

After 30 minutes have passed, add 1 Tbsp soy sauce and 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. Garnish with ginger slices. Enjoy rafute with steamed rice and some vegetables. You can also serve on Okinawa Soba.

Step 16

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.