okinawan food

So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce.  It’s a savory, sweet, home cooked meat dish with a melt in your mouth texture that is found on dinner tables throughout Okinawa, Japan.

Rafute

lb pork belly block ((boneless, skin on))

water

katsuobushi (dried bonito flakes)

awamori (Okinawan distilled liquor) ((you can substitute it with sake or vodka))

black sugar

soy sauce ((5 Tbsp, divided))

ginger

Gather all the ingredients.

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

Boil for 1 minute and discard the water.

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.

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.

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

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.

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.

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).

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).

Strain the katsuobushi dashi into the pot.

In the pot, add awamori, black sugar, and 2 Tbsp soy sauce. Please read the blog post about why we don&#039;t add all 5 Tbsp soy sauce at first.

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.

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

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.

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.

To Store

https://www.youtube.com/watch?v=31PohNqMJ0U

So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce. 

RECIPE starts ▶ 0:49

PRINT RECIPE ▶ http://bit.ly/RafuteRecipe

Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 45 mins
Servings: 4 people

INGREDIENTS

2 lb pork belly block (907 g) (boneless, skin on)
4 cups water (946 ml)
2 cups katsuobushi (dried bonito flakes) (20 g)
1 cup awamori (Okinawan distilled liquor) (or sake or vodka) (240 ml)
½ cup black sugar (90 g) (or muscovado sugar or dark brown sugar)
1/3 cup soy sauce (5 Tbsp, divided) 
1 knob ginger

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/RafuteRecipe


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Rafute (Okinawan BRAISED PORK BELLY) ラフテーの作り方 (レシピ)

Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to served with steamed rice and a side of miso soup.

Goya Champuru

bitter melon ((8 oz, 227 g))

salt

oz medium tofu (momen tofu)

pork

eggs (50 g each w/o shell)

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) ((divided))

tsp black pepper

soy sauce

Tbsp katsuobushi (dried bonito flakes) ((I used one 3-g package

water ((4 Tbsp))

Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start stir-frying, strain and remove katsuobushi (and make homemade furikake rice seasoning).

Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.

Slice into ⅛ inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.

After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.

Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.

Cut your pork belly slices into small bites, about 1 ½ inch (3.8 cm)pieces.

Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.

To Prepare Ingredients

Heat a large frying pan and add 1 Tbsp oil and put tofu&nbsp;in the pan.

Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.

Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.

Sprinkle kosher salt and stir fry until almost cooked.  Transfer to a plate.

Add ½ Tbsp oil and add the pork belly.  Season with kosher salt and freshly ground black pepper. Stir fry until nice and golden brown.

Add the bitter melon and the tofu back to the frying pan.

Add katsuo dashi and 1 Tbsp soy sauce and let the liquid evaporate while you toss to combine.

Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.

Add the beaten eggs and add to the frying pan. Shake the pan to cook the egg and once egg is no longer runny, turn off the heat.

Transfer to a plate and sprinkle more katsuobushi (bonito flakes). Enjoy!

To Cook

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

https://www.youtube.com/watch?v=PLULg4M8iqI

Okinawa’s most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to served with steamed rice and a side of miso soup.

PRINT RECIPE ▶ http://bit.ly/GoyaChampuru

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Serves: 2
 
Ingredients:

1 bitter melon (also known as bitter gourd and goya)
kosher salt
14 oz medium firm tofu (14 oz = 396 g)
6 pieces thinly sliced pork belly
2 large eggs
neutral flavored oil
Freshly ground black pepper
1 Tbsp soy sauce

Katsuo Dashi

3 Tbsp katsuobushi (dried bonito flakes) (one 3-gram package and more for garnish)
4 Tbsp water

Instructions with step-by-step pics ▶ http://bit.ly/GoyaChampuru


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How To Make Goya Champuru (Recipe) ゴーヤチャンプルの作り方 (レシピ)

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