沖縄県·郷土料理
Rafute
When you insert your chopsticks, both the skin and fat melt away. As you bring it to your mouth, the sweet and savory richness, infused through slow simmering in awamoli and soy sauce, dissolves beautifully. Rafute is an Okinawan-style braised pork belly with skin, slowly simmered with awamori, soy sauce, and sugar. Its roots lie in the court cuisine of the Ryukyu Kingdom, believed to be modeled after the Chinese 'Dongpo Pork.' It developed as a dish to entertain envoys from China and eventually became an indispensable item for celebrations and memorial services. It is said that the awamori helps tenderize the meat and removes excess greasiness. Please experience the melting texture of the skin for yourself.
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