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.
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
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 coatpork with sauce. Stir in sugar and mirin. Cook on low heat, uncovered, 45 minutes until pork is tender.