# Rafute (Okinawan-style stewed pork cubes) ｜ Our Regional Cuisines

**Cuisine Name**: Rafute (Okinawan-style stewed pork cubes)

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the entire prefecture

## Main Ingredients Used
Boneless pork ribs

## History, Origin, and Related Events
It is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with pork." It is known that Okinawans make use of the meat, of course, but also the internal organs, face, ears, and even the blood. In particular, unskinned boneless ribs (boneless ribs) are often used. Also, during periods of poverty, lard was a valuable source of nutrients. The reason pork is often used is that pork culture developed under the influence of interchange with China during the Ryukyuan dynastic period. The Japanese taboo against eating meat was introduced but did not take root there. Thus, pork has been used even following Buddhist memorial services. Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs. It is stewed patiently with sugar, soy sauce, and awamori (an Okinawan liquor). A feature of rafute is the soft, melt-in-your-mouth feel of the rind, and one can enjoy the faintly lingering scent of the awamori (Okinawan liquor). Originally, rafute had a strong flavor because it was a preserved food of warm Okinawa. But its flavor generally weakened with the times, and it has come to represent Ryukyuan cuisine and is offered as a dish to entertain guests and following Buddhist memorial services. Rafute is also known as "Rafuti."

## Opportunities and Times of Eating Habits
The dish was a preserved food during the age when there were no refrigerators or freezers. Today, it is offered as a dish to entertain guests and eaten at celebrations and following Buddhist memorial services.

## How to Eat
Sear the boneless pork ribs over an open fire and quickly blanch them in boiling water. Boil water in a heavy-bottomed pot. Put in the pork. Boil the pork for about an hour and a half while scooping out the scum. Let the pork cool in the broth. Cut up the pork into 4 to 5 square centimeters. Place the cubes on low heat for about one hour with bonito stock and awamori (Okinawan liquor). Add sugar and simmer for another hour. Put in half the amount of soy sauce and simmer for an hour. Put in the remaining soy sauce and simmer for 2 hours. The dish is done when the pork becomes soft enough that one can cut the rind with chopsticks.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to typically making the dish at home, one can enjoy it at restaurants in the prefecture. Also, packed and sterilized versions are sold at supermarkets and gift shops.

## Ingredients
- Boneless pork ribs: 700g
- Bonito stock: 4 and 1／2 cups
- Awamori (Okinawan liquor): 1 cup
- Sugar: 1／2 cup
- Soy sauce (dark soy sauce + light soy sauce): 1／3 to 1／2 cup

## Recipe
1. 1. Sear the boneless pork ribs over an open fire. Blanch them quickly in boiling water.
2. 2. Pour hot water into a heavy-bottomed pot. When the water boils, put the chunks of (1) as is into the pot. Simmer for about 1-and-1／2 hours while scooping out the scum that rises to the surface. Let the chunks cool in the broth.
3. 3. Put the bonito soup stock, awamori (Okinawan liquor), and sugar into the heavy-bottomed pot and heat the mixture. Simmer it for about 30 minutes (Scoop out the scum and fat that rises to the surface).
4. 4. Next, put the soy sauce into the pot in 2 phases. Simmer again for about 1 hour.
5. 5. Turn off the heat when the rind can be cut with chopsticks. (Ideally, cook the dish for a total of about 6 to 7 hours.)

## Provider Information
provider : Junko Ashitomi, Ryukyuan culinary expert

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