Rafute (Okinawan glazed pork)

Recipe by Daydream
READY IN: 3hrs 15mins


  • 3
    lbs pork belly
  • 1
    clove garlic, crushed
  • 2
    inches ginger, sliced
  • 1
    cup bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock)
  • 1
    1 cup substitute Bourbon or 1 cup Scotch whisky
  • 1
    cup sugar
  • 1
    cup shoyu (Japanese soy sauce)
  • 12
    cup mirin (Japanese rice wine)
  • 1
    teaspoon red food coloring (optional)


  • Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.
  • Rinse pork under warm running water, scraping off any charred areas with a knife.
  • Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.
  • Remove pork and reserve broth.
  • Allow the pork to cool, then slice into ½" thick, 2" x 2" squares.
  • Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.
  • Lay the pork pieces in this sauce and cook, covered, for about 1½ hours over low heat.
  • If during this time the pan seems dry, add a little of the reserved pork stock.
  • As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.
  • When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy.