Rafute

01 / ABOUT THE DISH

About the dish

Rafute is a traditional dish originating from Okinawa. The main compoment of the dish is braised pork belly, but every restaurant has its own variation. In order to prepare it, the pork belly is usually slowly cooked in black sugar, soy sauce, and awamori (Okinawan distilled liquor). The origins of rafute are believed to come from a Chinese dish called dong po rou. While the pork is simmering, the fat renders and becomes gelatinous. When eaten with chopsticks, the meat just falls apart due to the long slow-cooking process. It's recommended to serve it with steamed white rice or noodles on the side and pair it with an ice-cold beer.