Hawaiian Shoyu Pork (Rafute-Style)

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) skin-on pork belly, cut into 2-inch chunks
• 3/4 cup shoyu (soy sauce)
• 3/4 cup sake (or awamori)
• 1 cup water or dashi
• 1/2 cup packed light brown sugar (or 90 g rock sugar)
• 2-inch piece ginger, thinly sliced
• 2 garlic cloves, lightly crushed
• Steamed short-grain rice, for serving
• 2 scallions, thinly sliced (garnish)

Do This

• 1. Parboil pork belly in a pot of boiling water for 10 minutes; drain and rinse.
• 2. Combine shoyu, sake, water/dashi, sugar, ginger, and garlic in a Dutch oven; add pork.
• 3. Bring to a gentle simmer. Cover with a drop lid or parchment and cook on low 90–120 minutes until very tender.
• 4. Remove pork to a plate. Skim fat from the surface; discard aromatics.
• 5. Return pork, increase heat to medium, and reduce sauce 10–15 minutes to a glossy, syrupy glaze, turning pork to coat.
• 6. Rest 5 minutes. Serve over steamed rice, spooning extra sauce on top and garnishing with scallions.

---

Why You’ll Love This Recipe

• Deep, savory-sweet flavors with a lacquered soy-sake glaze that clings to each piece.
• Classic Okinawan-inspired technique (rafute) with simple pantry ingredients.
• Hands-off braise: low effort, big payoff, perfect for weekend cooking.
• Leftovers taste even better and freeze beautifully.

Grocery List

• Produce: Fresh ginger, garlic, scallions
• Dairy: None
• Pantry: Pork belly, shoyu (soy sauce), sake (or awamori), light brown sugar (or rock sugar), short-grain rice, optional dashi (or kombu/bonito to make it)

Full Ingredients

Pork Belly & Initial Boil

• 2.5 lb (1.1 kg) skin-on pork belly, cut into 2-inch (5 cm) chunks
• Water, for parboiling

Shoyu-Sake Braise

• 3/4 cup (177 ml) shoyu (soy sauce)
• 3/4 cup (177 ml) sake (or awamori)
• 1 cup (240 ml) water or light dashi
• 1/2 cup (100 g) packed light brown sugar (or ~90 g rock sugar)
• 1 piece fresh ginger (2 inches / 5 cm), thinly sliced
• 2 garlic cloves, lightly crushed
• Optional: 1 piece kombu (4 inches / 10 cm), wiped clean (remove before rapid boiling)
• Optional finish: 1 tablespoon mirin or 1 teaspoon rice vinegar for balance

For Serving

• Steamed short-grain rice (about 6 cups cooked)
• 2 scallions, thinly sliced
• Optional: toasted sesame seeds, pickled ginger (beni shoga)

Step-by-Step Instructions

Step 1: Prep and Parboil the Pork

Cut the pork belly into 2-inch chunks. Bring a large pot of water to a boil and add the pork. Boil for 10 minutes to draw out impurities and excess fat. Drain and rinse the pork under warm water. This step keeps the final sauce clean and glossy.

Step 2: Build the Braising Liquid

In a heavy-bottomed Dutch oven or pot, combine shoyu, sake, water or dashi, brown sugar, ginger, and garlic. If using kombu, add it now but remove it once the liquid approaches a simmer to avoid bitterness. Add the parboiled pork belly to the pot and stir to coat.

Step 3: Gentle Simmer to Tender

Bring the pot to a bare simmer over medium heat, then reduce to low. Cover with a drop lid (otoshibuta) or a parchment round (cut to fit) to keep the pork submerged. Simmer gently for 90 to 120 minutes, turning the pork every 30 minutes, until it’s meltingly tender when pierced with a skewer.

Step 4: Skim and Strain

Transfer the pork to a plate. Skim off any rendered fat from the surface of the braising liquid with a spoon. Discard the ginger and garlic (and kombu if used). You should have a rich, brown sauce with a soft sheen.

Step 5: Reduce to a Savory Caramel

Return the pork to the pot. Increase heat to medium and simmer uncovered, swirling occasionally, until the liquid reduces to a syrupy glaze that coats the back of a spoon, about 10 to 15 minutes. If you like a rounder finish, stir in the mirin; for a snappier contrast, add the rice vinegar.

Step 6: Rest and Slice (Optional)

Let the pork rest off heat for 5 minutes to relax the fibers and thicken the glaze slightly. For a restaurant-style look, slice large chunks into 1/2- to 3/4-inch slabs and return to the pan to lacquer both sides in the sauce.

Step 7: Plate and Serve

Spoon hot steamed short-grain rice into bowls. Top with the glazed pork belly and plenty of sauce. Garnish with sliced scallions and, if you like, a sprinkle of sesame seeds or a side of pickled ginger. Serve immediately.

Pro Tips

• Keep it low and gentle: A mild simmer prevents the pork from toughening and keeps the sauce clear.
• Use a drop lid or parchment round: It keeps the meat submerged and braises evenly.
• Make ahead for deeper flavor: Chill overnight to let flavors meld and to easily remove any solidified fat.
• Awamori if you can find it: It’s traditional to Okinawa and adds a uniquely mellow depth; sake is an excellent stand-in.
• Sugar choice matters: Rock sugar gives a glassy sheen; brown sugar adds caramel warmth and is easier to find.

Variations

• Pressure Cooker: Cook parboiled pork with braising liquid on High Pressure for 40 minutes; natural release 15 minutes. Reduce sauce on Sauté to a glaze.
• Daikon and Eggs: Add 1 lb peeled daikon chunks during the last 45 minutes of the braise and 4 peeled hard-boiled eggs for the final 10 minutes.
• Spicy Twist: Add 1–2 dried chilies or 1 teaspoon shichimi togarashi during the reduction for gentle heat.

Storage & Make-Ahead

Cool completely and refrigerate the pork in its sauce for up to 4 days, or freeze up to 2 months. Reheat gently on the stovetop, adding a splash of water if the glaze is too thick. The flavor improves on day two; skimming cold fat is a bonus.

Nutrition (per serving)

Approximate: 590 calories; 48 g fat; 11 g carbohydrates; 20 g protein; 1375 mg sodium. Values will vary based on trimming and how much fat is skimmed.