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

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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

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