Rafute Ryukyu Soba

Rafute Okinawa soba

• Pork riblets(if your feeling fancy)
• 3 pounds pork belly
• 2 cups of pork broth after boiling
• 1 cup awamori / sake
• 1/4 cup soy sauce
• 2 tablespoons of shiro miso
• 1/4 cup brown sugar
• 2-3 cloves garlic crushed
• 1 inch piece ginger for broth
• Two slices ginger for braising pork.
• Also extra tablespoons of sake, soy sauce, and mirin for broth too.
• 4 handfuls of katsobushi(bonito flakes)
• green onions
• fish cakes
• red pickled ginger.

Prep Pork

Parboil pork belly to take out impurity’s and dump water. Rinse pork belly. Add more water to clean pot and pork belly skin side down Add ginger bring to high boil and turn down to simmer boil for 40-50 minutes. Skim the foam or any impurity’s. Add more water if needed. Remove pork belly to cook and slice as desired. Reserve 2 cups of this broth to use to braise pork belly later.

Soup Broth

You can add more water if needed to the pork broth depends on how many your cooking for Add 3-4 handfuls of katsuobushi (bonito flakes) bring to boil for 5-10 min. Strain the flakes out of the broth. ( i use a fine mesh strainer over a bowl to save the broth) Bring the broth back to the stove and simmer add a couple of tablespoons of sake, mirin, soy sauce taste it. Turn off heat and cover to keep warm

Rafute

Mix 1 cup of awamori/sake, 1/4 soy, 2 tablespoons miso, 1/4 cup brown sugar, crushed garlic and ginger slices into reserved pork broth. Add to saucepan with sliced pork belly. Bring to simmer until everything is dissolved with otoshibuta on top. Turn a few times until pork is glazed and mixture is reduced. About 30 minutes, be careful not to burn. Br1t Boil fresh noodles for 5-6 minutes. Add to warm bowl. Add soup broth. Topped with green onions, fish cakes, and the red ginger.