Rafute (Okinawan Braised Pork Belly in Awamori and Soy)

Ingredients

• 900 g pork belly (skin-on), cut into 5 cm cubes
• 200 ml awamori (Okinawan distilled spirit) or shochu
• 150 ml soy sauce (Kikkoman or equivalent)
• 100 ml dashi (kombu and bonito stock)
• 40 g rock sugar (kuzuwarai)
• 4 slices ginger (peeled, 1 cm thick)
• 3 cloves garlic (lightly crushed)
• 1 dried red chilli
• 1 kombu strip (5 cm × 5 cm)

Method

1. 1
   Blanch pork belly cubes in boiling water 8 minutes; drain, rinse under cold water, pat dry.
2. 2
   Heat a large cast-iron pot over medium-high heat; place pork skin-side down and render fat 8–10 minutes until skin crisps; remove and reserve.
3. 3
   Pour awamori into pot and ignite to burn off alcohol, 2 minutes; add soy sauce, dashi, rock sugar, ginger, garlic, chilli, and kombu.
4. 4
   Return pork to pot, bring to gentle simmer, cover with a drop lid (otoshibuta) or parchment, reduce heat to low.
5. 5
   Braise 70 minutes, turning pork every 20 minutes; liquid should reduce by half and coat meat glossily.
6. 6
   Taste brasing liquid and adjust soy ratio as needed; pork should be fork-tender.
7. 7
   Transfer to serving bowls with braising liquid and vegetables; serve hot with rice.