Rafute ラフテー
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ラフテー |
| Home area | All within the province. |
| Main ingredients | Three pigs. |
History and Origins
It's said that Okinawa Prefecture's bowl ends with a pig, and meat, of course, is known to be useful in the use of entrails, face, ears, and blood, especially three peeled meats. Also, pigs fat was a valuable source of nutrition in times of poverty. The common use of pork is the influence of Chinese contact during the Chrysali dynasty, and the pork culture developed. Since Japan's meat ban was passed on, but it didn't take root, pork is also used in legal matters. Especially famous for such a Okinawa Prefecture pork dish is the "frazite." It's a three-piece stew of a pig with leather, which is boiled to the length with sugar, oil and foam. It's a soft, skin-scattering face that is characteristic of the smell and enjoys the scent of the soft foam that remains. It was originally a strong flavor for the preservation of the hot Okinawans, but it has become a major taster in times of time and has become a representative of the Japanese cooking that is served as a guest's food and a legal dish. It's called "Franky" by another name.
When It Is Eaten
When there were no refrigerators or freezers, it was a preservation. Now they're acting as guests' food, and they're being eaten at which seats to celebrate or by law.
How It Is Eaten
Three pork meats can be peeled in a direct fire and poured into hot water. I boil water in a heavy-sized pot, put meat in it, and stir it for about an hour and a half and a half to cool the soup. Cut the meat into four-inch corners, and spend an hour or so on the weak fire along with the raw and foam. Add sugar and then boil for another hour, half the soy sauce, and for another hour. It'll be finished if the skin becomes soft enough to cut with chopsticks.
Recipe — Serves 4
Ingredients
- 700 g pork belly
- 41/2 cups bonito dashi stock
- 1 cups brows
- 1/2 cups sugar
- 1/3 cups–1/2 cups soy sauce (濃口+薄口)
Method
- Three pork meats are cooked in a direct fire and then poured into hot water.
- Put hot water in a heavy-sized pot, and when it is boiling, put 1 in a lump, and cook it in a floating pot for about an hour and a half and a half and cool with a weak fire.
- (Tossing a heavy-sized pot with a full amount of root, foam, sugar, and heat, and boiling in the fire, and boiling it in a low heat for about half an hour)
- Next, I'll split the soy sauce into two pieces and cook it for another hour.
- When the skin is cut with chopsticks, I'll stop the fire. I'd like to cook it for about six hours.
More About Rafute
Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan royal cuisine.
In Hawaii, rafute is known as "shoyu pork," which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as shoyu chicken. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s.
Text adapted from the English Wikipedia article Rafute by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.