Rafute (Pork Belly in Okinawan Shochu and Raw Sugar)

Rafute is the Okinawan version of simmered pork belly, flavored with kokuto, a locally produced raw sugar, as well as dashi and awamori, a distinctive spirit distilled from rice inoculated with black koji. These regional ingredients give the festive recipe a bolder flavor than kakuni, the pork belly dish more common elsewhere in Japan which swaps kokuto and awamori for mirin and sake.

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