JapanCulture•NYC’s Saturday•Izakaya video segment is back with one more dish from Okinawa: Rafute.
Rafute (pronounced rah – foo – tay) is a glazed pork belly dish popular in Okinawa, where pork rules as the main source of protein.
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.
Hey Susan! Thanks for this recipe. Do you know of anywhere in the city where we could find rafute on the menu? Thanks!