simmered pork belly cooked in Okinawan way served on a plate
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5 from 4 votes

Okinawa Rafute

Okinawan pork belly dish called Okinawa Rafute recipe
Cook Time40 mins
Total Time40 mins
Course: Main Dish
Cuisine: Japanese
Servings: 3 people
Calories: 669kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 300 g pork belly I used pork juel
  • 500 g Daikon radish
  • 1 tbs uncooked rice
  • 1/2 cup sake
  • 1/2 cup of the water the pork belly is cooked in
  • 3 tbs soy sauce
  • 1 tbs Mirin
  • 2 tbs dark muscovado sugar
  • 3 cm ginger sliced
  • chopped green shallots for garnish

Instructions

  • Wash and peel the Daikon radish. Cut into 3cm thick.
  • Place the cut daikon and pork in a pressure cooker. Add water to just cover the daikon and pork.
  • Add rice to the pressure cooker, lock the lid and cook over high heat.
  • When the pressure indicator pin rises, turn the heat down to low and cook for 15 minutes.
  • Turn the heat off and allow the pressure to release naturally.
  • Remove the pork and daikon radish from the pressure cooker.
  • In a different pot, add 1/2 cup of the water the pork belly was cooked in, 1/2 cup sake, 3 tbs soy sauce, 1 tbs mirin, 2 tbs dark muscovado sugar, and sliced ginger.
  • Place the pork and daikon (removed from the pressure cooker) into the pot and bring to simmer.
  • Simmer the daikon and pork belly for about 20 minutes with a small lid (called Otoshibuta or a drop lid) resting directly on the daikon and pork belly.
  • When the liquid sauce reduces to about 1/2, turn the heat off and garnish with chopped green shallots to serve.

Nutrition

Calories: 669kcal | Carbohydrates: 24g | Protein: 12g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 72mg | Sodium: 1119mg | Potassium: 601mg | Fiber: 2g | Sugar: 13g | Vitamin C: 44.8% | Calcium: 6% | Iron: 9%