Okinawa Shoyu Pork: A Taste of Paradise in Every Bite (Slow Cooker & Traditional Methods)
Okinawa Shoyu Pork, also known as Rafute (ラフテー), is a cornerstone of Okinawan cuisine. This melt-in-your-mouth braised pork belly is simmered in a rich, umami-packed shoyu (soy sauce) based sauce, creating a dish that is both comforting and deeply flavorful. Forget everything you think you know about pork belly – this preparation transcends typical richness and achieves a perfect balance of sweet, savory, and subtly boozy notes. Whether you’re a seasoned cook or a beginner, this recipe guide will walk you through the traditional methods and a convenient slow cooker adaptation, allowing you to experience the authentic taste of Okinawa from the comfort of your own kitchen.
What is Rafute?
Rafute is more than just pork belly; it’s a cultural icon in Okinawa. It’s traditionally served during celebrations, festivals, and family gatherings, symbolizing prosperity and good fortune. The dish’s origins can be traced back to the Ryukyu Kingdom era, where the islands were influenced by both Chinese and Japanese culinary traditions. This blend is evident in the use of soy sauce (shoyu), awamori (Okinawan rice liquor, though sake or even a dry sherry can substitute), and sugar, creating a uniquely Okinawan flavor profile. The slow braising process renders the fat, resulting in incredibly tender pork that practically falls apart at the touch of a chopstick.
The Key Ingredients for Authentic Okinawa Shoyu Pork
Before we dive into the recipes, let’s break down the essential ingredients that contribute to Rafute’s distinctive character:
* **Pork Belly:** This is the star of the show! Opt for a thick-cut slab of pork belly with a good balance of meat and fat. Skin-on or skin-off is a matter of personal preference; skin-on will provide a slightly chewier texture and richer flavor, while skin-off results in a more uniformly tender dish. About 2-3 pounds is a good amount for this recipe. If you can find pork belly in a block, that’s ideal.
* **Shoyu (Soy Sauce):** Use a good quality Japanese soy sauce. Kikkoman is a readily available and reliable choice. Avoid using dark soy sauce, as it will be too overpowering.
* **Awamori (Okinawan Rice Liquor):** Awamori is the traditional alcoholic component. It adds a unique depth and complexity to the sauce. If you can’t find awamori, substitute with sake (Japanese rice wine) or even a dry sherry. The alcohol helps to tenderize the pork and adds a subtle sweetness.
* **Sugar:** Brown sugar or granulated sugar can be used. Brown sugar will impart a slightly richer, molasses-like flavor.
* **Ginger:** Fresh ginger, thinly sliced, adds warmth and aroma to the braising liquid.
* **Dashi (Optional):** Dashi, a Japanese soup stock made from kombu (kelp) and katsuobushi (dried bonito flakes), can be added for an extra layer of umami. If you don’t have dashi, you can substitute with water.
* **Green Onions (Scallions):** Used as a garnish, adding a fresh, slightly pungent counterpoint to the rich pork.
* **Kombu (Dried Kelp) – Optional:** Added to the braising liquid, kombu infuses the pork with a subtle sea-like flavor and adds glutamates, enhancing the umami. Remove after braising.
Recipe 1: Traditional Okinawa Shoyu Pork (Rafute) – Stovetop Method
This method requires a bit more attention and time, but the results are incredibly rewarding. The slow simmering process allows the flavors to meld together beautifully, creating a truly authentic Rafute experience.
**Ingredients:**
* 2-3 pounds pork belly, skin-on or skin-off, cut into large 2-inch cubes
* 4 cups water
* 1/2 cup sake or awamori (or dry sherry)
* 1 cup soy sauce (shoyu)
* 1/2 cup brown sugar (or granulated sugar)
* 4-5 slices fresh ginger
* 2 green onions, thinly sliced (for garnish)
* 4-inch piece of kombu (dried kelp) – optional
**Instructions:**
1. **Blanch the Pork:** Place the pork belly cubes in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-10 minutes. This step helps to remove impurities and excess fat from the pork.
2. **Rinse and Clean:** Drain the pork belly and rinse thoroughly under cold water. Gently scrub the surface to remove any remaining scum. This step is crucial for a clean and flavorful final product.
3. **Sear the Pork (Optional):** For added flavor and a slightly browned exterior, you can sear the pork belly cubes in a large, heavy-bottomed pot or Dutch oven. Heat a tablespoon of oil over medium-high heat. Sear the pork on all sides until lightly browned. This step is optional, but it adds depth of flavor.
4. **Combine Ingredients:** Add the blanched (and seared, if you chose to do so) pork belly to the pot. Add the water, sake (or awamori or sherry), soy sauce, brown sugar, ginger slices, and kombu (if using). Ensure the pork is mostly submerged in the liquid. If not, add a little more water.
5. **Bring to a Simmer:** Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the pork is incredibly tender and easily pierced with a fork. The longer it simmers, the more tender and flavorful it will become. Check the liquid level periodically and add more water if needed to keep the pork mostly submerged. Aim for a very gentle simmer, not a rolling boil.
6. **Remove Kombu:** After the pork has been simmering for about 2 hours, remove the kombu from the pot. Discard the kombu.
7. **Skim the Surface (Optional):** During the simmering process, some impurities may rise to the surface. Skim off any scum or excess fat with a spoon to keep the sauce clear and flavorful.
8. **Reduce the Sauce (Optional):** If you prefer a thicker sauce, you can remove the pork belly from the pot with a slotted spoon once it is tender. Increase the heat to medium-high and simmer the remaining sauce until it reduces to your desired consistency. Be careful not to burn the sauce.
9. **Return the Pork:** Return the pork belly to the pot with the reduced sauce. Gently toss to coat.
10. **Serve:** Serve the Okinawa Shoyu Pork hot, garnished with sliced green onions. It’s traditionally served with rice, but it also pairs well with other Okinawan dishes like Goya Champuru (bitter melon stir-fry) or Soki Soba (Okinawan noodle soup with pork ribs).
Recipe 2: Okinawa Shoyu Pork (Rafute) – Slow Cooker Method
This method is perfect for busy weeknights or when you want to set it and forget it. The slow cooker gently braises the pork, resulting in incredibly tender and flavorful Rafute with minimal effort.
**Ingredients:**
* 2-3 pounds pork belly, skin-on or skin-off, cut into large 2-inch cubes
* 2 cups water
* 1/2 cup sake or awamori (or dry sherry)
* 1 cup soy sauce (shoyu)
* 1/2 cup brown sugar (or granulated sugar)
* 4-5 slices fresh ginger
* 2 green onions, thinly sliced (for garnish)
* 4-inch piece of kombu (dried kelp) – optional
**Instructions:**
1. **Blanch the Pork:** As with the traditional method, blanching the pork is recommended. Place the pork belly cubes in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-10 minutes. Drain and rinse thoroughly under cold water.
2. **Sear the Pork (Optional):** Searing the pork before adding it to the slow cooker is optional, but it will enhance the flavor. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the pork on all sides until lightly browned.
3. **Combine Ingredients in Slow Cooker:** Place the blanched (and seared, if you chose to do so) pork belly cubes in the slow cooker. Add the water, sake (or awamori or sherry), soy sauce, brown sugar, ginger slices, and kombu (if using).
4. **Cook on Low:** Cover the slow cooker and cook on low for 6-8 hours, or until the pork is incredibly tender and easily pierced with a fork. The cooking time may vary depending on your slow cooker, so check for tenderness after 6 hours.
5. **Remove Kombu:** After about 4 hours of cooking, remove the kombu from the slow cooker and discard.
6. **Skim the Surface (Optional):** After cooking, you may want to skim off any excess fat that has accumulated on the surface of the sauce. Use a spoon to carefully remove the fat.
7. **Reduce the Sauce (Optional):** For a thicker sauce, carefully remove the pork belly from the slow cooker with a slotted spoon. Transfer the sauce from the slow cooker to a saucepan. Bring to a simmer over medium-high heat and cook until reduced to your desired consistency. Be careful not to burn the sauce.
8. **Return the Pork:** Return the pork belly to the slow cooker (or the saucepan with the reduced sauce) and gently toss to coat.
9. **Serve:** Serve the Okinawa Shoyu Pork hot, garnished with sliced green onions. It’s delicious with rice, noodles, or alongside other Okinawan dishes.
Tips for the Best Okinawa Shoyu Pork
* **Don’t Rush the Process:** The key to tender Rafute is slow and low cooking. Whether you’re using the stovetop or slow cooker method, be patient and allow the pork to braise for a sufficient amount of time.
* **Adjust the Sweetness:** The amount of sugar in the recipe can be adjusted to your liking. If you prefer a less sweet dish, reduce the amount of sugar slightly.
* **Experiment with Aromatics:** Feel free to add other aromatics to the braising liquid, such as star anise, cinnamon sticks, or dried chili peppers, for a more complex flavor profile.
* **Make it Ahead:** Rafute tastes even better the next day, as the flavors have had time to meld together. You can make it ahead of time and reheat it before serving.
* **Don’t Discard the Braising Liquid:** The braising liquid is incredibly flavorful. You can use it as a base for soups, stews, or sauces. Strain the liquid and store it in the refrigerator for up to a week.
* **Skin-On vs. Skin-Off:** The choice between skin-on and skin-off pork belly is a matter of personal preference. Skin-on will provide a slightly chewier texture and richer flavor, while skin-off results in a more uniformly tender dish. If using skin-on, score the skin in a crosshatch pattern to help it render properly.
* **Consider a Pressure Cooker:** For a faster method, you can use a pressure cooker. Reduce the cooking time significantly (check your pressure cooker’s instructions for pork belly). Be careful not to overcook the pork, as it can become too mushy.
Serving Suggestions for Rafute
Okinawa Shoyu Pork is a versatile dish that can be enjoyed in a variety of ways:
* **With Rice:** The most traditional way to serve Rafute is with a bowl of steaming white rice. The rich, savory pork and sauce complement the rice perfectly.
* **With Noodles:** Rafute can also be served over noodles, such as ramen or soba noodles. The sauce will coat the noodles and add a burst of flavor.
* **In Buns:** Create a delicious and satisfying sandwich by stuffing Rafute into steamed buns or bao buns. Top with pickled vegetables, such as cucumbers or carrots, for a refreshing contrast.
* **As an Appetizer:** Cut the Rafute into smaller pieces and serve it as an appetizer. Garnish with green onions and a drizzle of the braising liquid.
* **Part of a Bento Box:** Rafute is a great addition to a bento box. Pack it with rice, vegetables, and other Okinawan dishes for a complete and balanced meal.
* **In Tacos:** For a fusion twist, try using Rafute as a filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
Variations on Okinawa Shoyu Pork
While the traditional Rafute recipe is delicious on its own, there are many ways to customize it to your liking. Here are a few variations to try:
* **Spicy Rafute:** Add a pinch of red pepper flakes or a few slices of chili pepper to the braising liquid for a spicy kick.
* **Citrus-Infused Rafute:** Add a few strips of orange or lemon peel to the braising liquid for a citrusy aroma and flavor.
* **Black Sugar Rafute:** Use Okinawan black sugar (kokuto) instead of brown sugar for a richer, more complex sweetness.
* **Miso Rafute:** Add a tablespoon or two of miso paste to the braising liquid for a savory umami boost.
* **Star Anise Rafute:** Add a star anise to the braising liquid for a warm, licorice-like flavor.
Storing and Reheating Rafute
* **Storing:** Leftover Rafute can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat Rafute in a saucepan over medium heat, or in the microwave. Add a splash of water or broth to prevent it from drying out.
Conclusion
Okinawa Shoyu Pork is a culinary treasure that offers a glimpse into the rich and diverse culture of Okinawa. Whether you choose the traditional stovetop method or the convenient slow cooker option, this recipe will allow you to experience the authentic flavors of this beloved dish. So, gather your ingredients, embrace the slow cooking process, and prepare to be transported to the beautiful islands of Okinawa with every delicious bite!
Enjoy cooking and *Itadakimasu!* (いただきます – Let’s Eat!)