Rafute

Ingredients

• 500 g Pork Belly
• 20 g Ginger
• 2 pcs Scallions
• 120 ml Awamori
• 80 ml Soy Sauce
• 2 tbsp Brown Sugar
• 2 l Water
• 1 tsp Kosher Salt
• 1 tsp Rice Vinegar

Method

1. Thinly slice {ginger} and {scallions}, keeping some {scallions} aside for finishing so they stay fresh and bright.
2. Pat {pork_belly} dry and season lightly with {kosher_salt}. Sear in a heavy pot over medium-high heat, skin side first, without crowding, until richly browned and some fat has rendered for deeper flavor.
3. Transfer the browned {pork_belly} to a saucepan, cover with {water}, and bring to a gentle boil over medium heat. Simmer until impurities rise and the surface looks cleaner, then drain to keep the braise clear and refined.
4. Return the drained {pork_belly} to the pot over medium heat. Add {awamori}, {soy_sauce}, {brown_sugar}, the sliced {ginger}, most of the {scallions}, and fresh {water}. Bring just to a simmer, stirring until the {brown_sugar} dissolves and the broth smells sweet, savory, and fragrant.
5. Lower the heat to maintain the barest simmer, cover partially, and braise the {pork_belly} until very tender and a skewer slides in easily. Turn the pieces occasionally so the glaze develops evenly without scorching.
6. Uncover and simmer the {pork_belly} over medium heat until the braising liquid turns glossy and lightly coats the meat. Taste and sharpen the richness with {rice_vinegar} so the finish stays balanced, not heavy.
7. Rest the {pork_belly} briefly off the heat, then spoon over the glaze and finish with the reserved {scallions} for a fresh, crisp contrast.