Rafute is one of Okinawa’s most famous traditional dishes. It consists of thick pieces of pork belly with the skin still attached, slowly simmered with awamori, soy sauce, sugar, and dashi until the meat becomes exceptionally tender.
Often described as the Okinawan version of Japanese-style braised pork belly, Rafute has a long history. It was originally served as a court dish of the Ryukyu Kingdom and was also valued as a preserved food in the days before modern refrigeration.
The long cooking process transforms the pork into an incredibly soft dish. When properly prepared, the meat can be cut easily with chopsticks, while the skin becomes wonderfully soft and almost melts on the tongue. A subtle aroma of awamori remains in the rich, savory sauce, adding a distinctive Okinawan character.
Traditional Okinawan cuisine has a particularly strong connection with pork. The expression “pork from nose to tail” reflects the traditional practice of making use of many parts of the animal, including the meat, organs, face, ears, and even blood.
Skin-on pork belly, in particular, has long been an important ingredient. In the past, pork fat was also regarded as a valuable source of nutrition. The prominence of pork in Okinawan cuisine is closely connected to the historical relationship between the Ryukyu Kingdom and China, through which a strong pork-eating culture became established in the islands.
Food customs concerning meat that became widespread in other parts of Japan had less influence on the Ryukyu Islands. Pork has therefore remained an important part of Okinawan cuisine, including dishes prepared for memorial and ceremonial occasions.
In the hot climate of Okinawa, Rafute was traditionally prepared with a relatively strong seasoning so that it could be kept as preserved food. Over time, its flavor became somewhat lighter, and the dish developed into an elegant item served at celebrations, memorial ceremonies, and formal meals.
Today, Rafute remains one of the best-known examples of Ryukyuan cuisine. Its combination of tender pork, sweet and savory seasoning, and the subtle fragrance of awamori makes it a dish that represents the distinctive character of Okinawan cooking.
The secret to Rafute lies in its long, slow cooking process. The pork is first cooked thoroughly before being cut into large pieces and simmered for several hours with dashi, awamori, sugar, and soy sauce.
The meat is cooked slowly enough for the connective tissue and skin to soften. At the same time, excess fat is gradually released during cooking, leaving the finished pork rich in flavor but surprisingly delicate in texture.
One traditional method also involves cooling the cooked pork and removing the solidified lard that rises to the surface before continuing the cooking process. This helps produce the exceptionally soft texture associated with well-made Rafute.
The skin of the pork belly is first lightly seared over an open flame and then briefly blanched in hot water. The meat is placed in a heavy pot of boiling water and simmered for approximately one and a half hours, with the scum removed as it rises to the surface.
The pork is then cooled together with its cooking liquid before being cut into pieces approximately 4–5 cm square.
The pork is returned to the pot with bonito dashi and awamori and simmered over low heat for about one hour. Sugar is then added, followed by another hour of cooking.
Half of the soy sauce is added next and the pork is simmered for another hour. The remaining soy sauce is then added, and the dish is cooked slowly for approximately two more hours.
When the pork has become so tender that it can be easily separated with chopsticks, the Rafute is ready to serve.
Rafute is more than a simple braised pork dish. Its origins in the royal cuisine of the Ryukyu Kingdom, its connection to Okinawa’s long-standing pork culture, and its traditional role as preserved and ceremonial food all contribute to its importance in the region’s culinary heritage.
For international visitors, tasting Rafute is an excellent way to discover the depth of Okinawan cuisine. The combination of meltingly tender skin-on pork, sweet-savory sauce, and the distinctive fragrance of awamori offers a rich taste of the history and traditions of the Ryukyu Islands.