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.^[1] The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity.^[2] Rafute was originally a form of Okinawan royal cuisine.^[3]

Rafute

Rafute, braised pork belly
Place of origin	Japan
Region or state	Okinawa
Associated cuisine	Okinawan cuisine
Main ingredients	Pork
Ingredients generally used	Dashi, soy sauce, mirin, brown sugar, sake
Similar dishes	Kakuni, Dongpo pork
Media: Rafute

In Hawaii, rafute is known as "shoyu pork,"^[4] 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.^[5]

Gallery

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  Rafute in Waikiki
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  Rafute in Tokyo
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  Rafute in Tokyo
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  Rafute in Ginza, Tokyo
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  Skewered rafute
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  Okinawa rafute
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See also

• Gōyā chanpurū – Okinawan stir fry dish
• Okinawan cuisine – Cuisine of Okinawa Prefecture, Japan
• Plate lunch – Quintessentially Hawaiian meal
• Dongpo pork – Chinese fried braised pork dish
• Okazuya – Japanese-style delicatessen in Hawaii, many started by Okinawans