Okinawa Rafute 沖縄ラフテ

Ingredients

• 300 g pork belly (I used pork juel)
• 500 g Daikon radish
• 1 tbs uncooked rice
• 1/2 cup sake
• 1/2 cup of the water the pork belly is cooked in
• 3 tbs soy sauce
• 1 tbs Mirin
• 2 tbs dark muscovado sugar
• 3 cm ginger sliced
• chopped green shallots for garnish

Instructions

1. 1

   Wash and peel the Daikon radish. Cut into 3cm thick.

2. 2

   Place the cut daikon and pork in a pressure cooker. Add water to just cover the daikon and pork.

3. 3

   Add rice to the pressure cooker, lock the lid and cook over high heat.

4. 4

   When the pressure indicator pin rises, turn the heat down to low and cook for 15 minutes.

5. 5

   Turn the heat off and allow the pressure to release naturally.

6. 6

   Remove the pork and daikon radish from the pressure cooker.

7. 7

   In a different pot, add 1/2 cup of the water the pork belly was cooked in, 1/2 cup sake, 3 tbs soy sauce, 1 tbs mirin, 2 tbs dark muscovado sugar, and sliced ginger.

8. 8

   Place the pork and daikon (removed from the pressure cooker) into the pot and bring to simmer.

9. 9

   Simmer the daikon and pork belly for about 20 minutes with a small lid (called Otoshibuta or a drop lid) resting directly on the daikon and pork belly.

10. 10

    When the liquid sauce reduces to about 1/2, turn the heat off and garnish with chopped green shallots to serve.