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Rafute

Rafute is a pork belly dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork belly stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan Royal Cuisine. In Hawaii, rafute is known as "shoyu pork," which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as shoyu chicken. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s.

Source: Wikipedia

Rafute
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Recipes

R00278-Rafute

Okinawan Glazed Pork (Rafute) | Asian Inspirations

From the islands of Okinawa comes a neat recipe that will turn any slab of pork belly into a sweet and soft, melt-in-your-mouth indulgence. It will take a fair bit of time to cook…...
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Rafute (Okinawan Braised Pork Belly) ラフテー - Cook With Naseem - Cook With Naseem

Find the best recipes, meal suggestions, cooking techniques and tricks to make cooking fun and easy...
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Okinawan braised pork belly (rafute) | SBS Food

Rafute is a slowly simmered pork dish bringing together three of Okinawa’s favourite things – pork, black sugar and awamori liquor. While the awamori and black sugar give a complex sweetness to the pork, this is a recipe as much about texture as it is...

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