Proteins

Braised Pork Belly (Rafute Cut)

Thick-skinned pork belly cut for Okinawan rafute — simmered in soy, sugar, and awamori.

This is skin-on pork belly cut into thick blocks for Okinawa's signature rafute, where it is slowly braised in soy sauce, brown sugar, ginger, and awamori liquor until silky. The layered fat and skin become gelatinous and the lean meat falls apart. The same belly cut works for any long-braised, glazed pork dish.

Rafute is the defining protein of traditional Okinawan set meals, a thick-cut pork belly braised until the collagen in the skin transforms into glossy, gelatinous richness. Unlike mainland Japan's buta no kakuni, which uses smaller cubes, rafute pieces are cut 3–4 cm thick — a thickness that requires extended, patient simmering to fully tenderize while keeping the exterior intact. The name derives from the Okinawan language; some etymologies trace it to the practice of folding the meat. Historically this was affordable protein for commoners of the Ryukyu Kingdom, transformed through low-and-slow cooking into something luxurious. The skin-on requirement is non-negotiable: it is the source of the dish's characteristic texture, a silky layer that forms only when collagen breaks down completely over sustained low heat. The result is a dish where each piece sits in a deep, lacquered sauce — sweet from kokuto (unrefined Okinawan black sugar), savory from soy, and perfumed by awamori — the fat rendered but not lost, incorporated into a sauce that coats everything it touches.

Measured in: g
Storage: Fridge

Types & varieties

Traditional Okinawan Rafute

Made with awamori and kokuto (unrefined Okinawan black sugar); the gold standard

Awamori Substitute Version

Uses sake or shōchū diluted with water when awamori is unavailable

Ginger-Enhanced

Adds sliced fresh ginger to the braise, common in home-style preparations

Awase-aji (Mixed Taste) Style

Uses both sugar and mirin for a balanced sweetness

Common uses

Served as a main protein in the traditional Okinawan set meal (juniten) alongside bitter melon and tofuEaten with steamed short-grain rice, with the braising sauce drizzled generously over the topPaired with goya chanpuru (bitter melon stir-fry) and tofu shiri (simmered tofu) as part of the classic setFound in Okinawa soba restaurants as a high-end topping for noodle bowlsExcellent cold the next day; the solidified fat allows for clean, precise slicing and the flavors have deepened overnightA fixture at festivals and celebratory meals including Obon and New Year'sServed as part of omiyage (gift) sets from specialty Okinawan butcher shopsCan be chopped and added to fried rice or ramen toppings for richness

Tips & pitfalls

The skin must be scored or pierced with a fork to allow fat to render and sauce to penetrate — without this, the surface stays tight and the braise cannot work properly
Do not rush the braising; rapid boiling at any point toughens the meat irreparably, even if you lower the heat later
Skim fat from the surface during cooking for a cleaner sauce, or leave it for richer flavor — both are valid choices depending on preference
Rest the cooked meat in the sauce overnight in refrigeration for better flavor penetration; the fats emulsify into the liquid and the texture tightens for clean slicing
Use a heavy-bottomed pot or donabe to prevent scorching during the long simmer — burning the bottom ruins the entire batch
The sauce is done when it coats a spoon and glazes the back of a ladle thickly, not when it looks merely dark
If the sauce reduces too quickly before the meat is tender, add water or dashi in small increments rather than diluting all at once
When slicing for serving, cut the thick slab crosswise (across the short dimension) for clean, presentable pieces

Nutrition

518kcal

Energy

2167 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 0%Fat 93%

Protein

9.3g

19% DV

Carbs

0% DV

Fat

53g

68% DV

Fiber

0% DV

Sugars

of which

Sodium

32mg

1% DV

Notable micronutrients

Vitamin B1235% DV

Thiamin (B1)33% DV

Niacin (B3)29% DV

Riboflavin (B2)19% DV

Selenium15% DV

Phosphorus9% DV

Source · USDA FoodData Central · Pork, fresh, belly, raw

View on FDC →

In the shops

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Good to know

Origin: Okinawa, Japan; part of the traditional Okinawan set of dishes (juniten) consumed since the Ryukyu Kingdom era
Cut: Pork belly with skin on, cut into thick rectangular pieces approximately 3–4 cm (1.5–2 inches) thick
Typical Weight: Individual pieces usually 80–120 g each before cooking
Braising Liquid: Soy sauce, sugar (preferably Okinawan kokuto/black sugar), awamori or sake, often with ginger
Braising Time: 1.5–2.5 hours over low heat until collagen breaks down completely
Flavor Profile: Sweet-savory, glossy, rich; the skin becomes gelatinous; meat melts tender
Storage: Refrigerate up to 3 days; flavor improves overnight as fats emulsify into the sauce
Yield: Reduces by approximately 20–30% volume during braising

Substitutes

Standard Pork Belly (skin-on) — Cut to the same thickness (3–4 cm); adjust braising time if pieces are smaller than 80–120 g
Pork Belly for Buta no Kakuni — Similar cut but typically smaller cubes; works as a substitute but lacks the traditional rafute thickness and presentation
Pork Shoulder — Too lean; will not achieve the same gelatinous skin quality or rich mouthfeel that defines rafute
Spare Ribs (cross-cut) — Only acceptable if skin is left attached to each piece; not traditional but serviceable in a pinch

Pairs with

Okinawan riceGoya chanpuru (bitter melon stir-fry)Tofu shiri (simmered tofu)Dried daikon radish (kombu-mochi)Awamori or Orion beerNira (chives)Umeboshi

Also called

Pork Belly · Rafute Pork · Skin-On Pork Belly