Image: Wikimedia Commons
Rafute is a representative Okinawan pork dish made by slowly simmering skin-on pork belly in awamori, soy sauce, and sugar until sweetly savory. Born as a court dish during the Ryukyu Kingdom era, against the backdrop of a pork-eating culture that developed through the investiture relationship and trade with China, it is thought to share its origins with the Chinese dish dongpo pork (tonporou). Once prepared with a strong seasoning as a preserved food in an age without refrigeration, its seasoning has mellowed over time, and today it is positioned as a formal dish served at memorial services and celebratory banquets. Slow simmering renders even the skin meltingly tender, and it is said that 'Ryukyu cuisine begins and ends with pork,' making rafute a dish that symbolizes Okinawa's food culture.
Origin
Rafute is a dish born during the Ryukyu Kingdom era, against the backdrop of a pork-eating culture that developed through Ryukyu's investiture relationship and trade with China. It is thought to share its origins with the Chinese dish dongpo pork (tonporou), and was originally a formal dish prepared by court chefs. It is also positioned as a dish symbolizing the Ryukyu food culture of using every part of the pig without waste.
History
In an age without refrigeration, it also served as a preserved food prepared with strong seasoning, but the seasoning grew milder over time. Today, rather than an everyday food, it has become established as a formal dish served at memorial services and celebrations, and it is counted among the representative dishes of Ryukyu cuisine, often served as a signature item at Okinawan restaurants.
Features
The defining feature is slowly simmering skin-on pork belly in awamori, soy sauce, and sugar for six to seven hours. Repeated pre-boiling and skimming remove excess fat, resulting in a texture so tender that even the skin melts in the mouth. Some restaurants add their own house-made miso, putting a distinctive spin on the seasoning.
Main Ingredients
Food Culture
In Okinawa, where it is said that 'Ryukyu cuisine begins and ends with pork' and pork sits at the center of the food culture, rafute is positioned as an essential, representative dish served at celebrations and memorial services.
Famous Shops
ゆうなんぎい
沖縄県那覇市久茂地3-3-3
Known for rafute simmered for five to six hours in house-made miso and awamori until meltingly tender. Priced at around 790 yen (tax included) per serving, this popular Okinawan restaurant often draws long lines.