Hide-Chan Restaurant's Miso Rafute (Okinawan Miso Glazed Pork)
- 2 pounds pork belly
- 1/2 cup miso (soybean paste)
- 4 tablespoons sugar
- 1/2 cup awamori (Okinawan distilled whiskey) or sake (rice wine)
- 1/2 to 1 cup pork stock
Hide-Chan Restaurant's Miso Rafute (Okinawan Miso Glazed Pork)
Featured in the Honolulu Star-Bulletin on August 27, 2008.
Ingredients:
Directions:
- Shave or burn skin hair from pork belly, if needed.
- Boil and simmer pork about 1 hour.
- Skim off oil and reserve about 1 cup of pork stock.
- Slice pork into ½-inch thick pieces.
- Mix miso, sugar, awamori and 1/2 cup pork stock together.
- Lay pork belly in skillet and cover with miso mixture.
- Simmer on low heat for 1 1/2 to 2 hours, adding pork stock as needed to prevent miso from burning.
- Turn pieces occasionally.
Makes 4 servings.
