Make your contribution to the project, add an article. Find out how

Rafute

From Mycitycuisine.org

Jump to: navigation, search
Rafute1.jpg

Rafute is a very popular Okinawian traditional dish and its main ingredient is the pork belly. Pork is generally very popular in Okinawa and they eat almost all parts of the pig. Rafute, also called buta no kakuni (braised pork belly) by Japanese people is in fact slowly simmered pork belly for about two hours. The simmering is done with different ingredients from case to case and they include all the time ginger, some alcohol like awamori, whiskey, sake or mirin (sweet rice wine), raw sugar, shoyu (soy sauce), garlic and some stock that can be of the pork belly, bonito stock or dashi stock. The taste of the Rafute is tender.



Contents

[edit] Photo Gallery

To add a photo, please follow this submit form.

[edit] Featured Recipes

Add your recipe here

[edit] References

Rafute: Melts in your mouth, not on your hashi, www.threetastes.com

rafute, katnsatoshiinjapan.blogspot.com

Rafute (Okinawan glazed pork), www.food.com


[edit] Rating

1 person recommends this dish.
 
Personal tools
Namespaces
Variants
Actions


Navigation
Toolbox