Saturday•Izakaya: Rafute

 

Saturday Izakaya, NYC, Okinawa, Okinawan cuisine, Japanese cuisine, rafute, pork belly, pork, Orion Beer, Begin, Awamori

JapanCulture•NYC’s Saturday•Izakaya video segment is back with one more dish from Okinawa: Rafute.

Rafute (pronounced rahfootay) is a glazed pork belly dish popular in Okinawa, where pork rules as the main source of protein.

Saturday Izakaya, NYC, Okinawa, Okinawan cuisine, Japanese cuisine, rafute, pork belly, pork, Orion Beer, Begin, Awamori

Let's make rafute!

Here’s our Saturday•Izakaya video with the step-by-step process of how to make rafute:

Making rafute is not difficult, but we must warn you that it’s a time-consuming process. With all of the boiling, re-boiling, and simmering involved, you’ll need about four hours from start to finish. Don’t be discouraged, however. Rafute’s intense flavor – think giant chunks of sweet/salty bacon! – is well worth the time. We recommend having Orion Beer or Awamori handy to occupy yourself while the meat is cooking.

Saturday Izakaya, NYC, Okinawa, Okinawan cuisine, Japanese cuisine, rafute, pork belly, pork, Orion Beer, Begin, Awamori

Pork Belly

Saturday Izakaya, NYC, Okinawa, Okinawan cuisine, Japanese cuisine, rafute, pork belly, pork, Orion Beer, Begin, Awamori

Simmering Pork Belly

Saturday Izakaya, NYC, Okinawa, Okinawan cuisine, Japanese cuisine, rafute, pork belly, pork, Orion Beer, Begin, Awamori

Rafute