Rafute (Slow-Braised Pork Belly in Sweet Soy)
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Ingredients
- 700 g pork belly slices
- 15 g fresh ginger, sliced
- 5 tbsp soy sauce
- 4 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 1023 kcal
- Protein
- 31.5 g
- Carbohydrate
- 67.4 g
- of which sugars
- 6.9 g
- Fat
- 67.1 g
- of which saturates
- 23.8 g
- Fibre
- 1.5 g
- Salt
- 3.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
A splash of sake or dry sherry stands in well for the awamori spirit used in Okinawa.
- 2
Cut the pork belly into large chunks and put in a pan with the ginger. Cover with water, bring to the boil and simmer for 15 minutes, then drain and rinse to remove scum.
- 3
Return the pork to a clean pan with the soy sauce, sake, caster sugar and enough water to cover.
- 4
Bring to a gentle simmer, cover with a lid slightly ajar and cook on a low heat for 60-70 minutes, topping up water if it runs low, until the pork is so tender it falls apart with a spoon and no pink remains.
- 5
Uncover and simmer for a final 10 minutes to reduce the sauce until syrupy and glossy.
- 6
Cook the sushi rice according to the pack.
- 7
Serve the pork over bowls of the rice, spooned with the sauce and scattered with the spring onions.
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