Rafute Glazed Pork #5

Mrs. Chiyoko Yogi
Maui Okinawa Kenjin Kai

• 3 lb. belly pork
• 1 clove garlic, crushed
• 1 slice ginger, crushed
• 1 cup bonito soup stock
• 1 cup awamori (liquor)
• 1 cup sugar
• 1 cup shoyu
• 2 Tbsp. mirin
• 1 tsp. red coloring

Boil pork whole for 40 minutes. Cool, slice pork into 2 inch squares and ½ inch thick. Preferably in a thick, wide shallow pot, combine other ingredients and bring to boil. Lay pork in this sauce and cook for about 1½ to 2 hours over low heat until pork practically melts in your mouth.

Note: When warming leftovers, do not add water or soup stock. Instead, use sake which is said to keep pork tender and juicy. Pork cooked in this fashion can be kept for a long time without refrigeration. It could be added to vegetable dishes and it greatly enhances the taste.