Rafute

The rind should yield as you lift a piece of rafute with chopsticks. MAFF describes simmering skin-on pork with sugar, soy and awamori, with bonito stock in its published reference recipe. The cut’s layers give each bite different textures. It is a good dish to share when you want to compare a sweet, slow-cooked preparation with brighter dishes like goya chanpuru. Look for it as a side or within a set, where rice can take up some of the sauce.