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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.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 2 hours | Ready In: 2 hours 10 minutes
Ingredients: Print   Add to cart
US Metric

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

Cooking Process:

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.

how to serve:
Serves 8.