Okinawa Rafute 沖縄ラフテ
Okinawan pork belly dish called Okinawa Rafute recipe
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Wash and peel the Daikon radish. Cut into 3cm thick.
- 2
Place the cut daikon and pork in a pressure cooker. Add water to just cover the daikon and pork.
- 3
Add rice to the pressure cooker, lock the lid and cook over high heat.
- 4
When the pressure indicator pin rises, turn the heat down to low and cook for 15 minutes.
- 5
Turn the heat off and allow the pressure to release naturally.
- 6
Remove the pork and daikon radish from the pressure cooker.
- 7
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.
- 8
Place the pork and daikon (removed from the pressure cooker) into the pot and bring to simmer.
- 9
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.
- 10
When the liquid sauce reduces to about 1/2, turn the heat off and garnish with chopped green shallots to serve.