I’ve been a fan of NHK World since our cable provider graciously added it to our subscription. I watch it religiously. Design Talks, Seasoning the Seasons are among my favorites. On Sundays I love Cool Japan but my favorite would be Mondays, all the cooking shows are lined up all in one day. Yay!
Here’s the very first recipe I successfully tried and served to the family. It was divine. Really good. I don’t know where the word “rafte” came from and was not interested in knowing until now. Now that I am typing this post and I feel stupid for not trying to find it out. So hold on a minute…
Ooookay…I tried and it gave me a headache. So let’s just leave this one alone for now.
Rafte (Simmered Pork Belly)
1 kl pork belly
1 knob ginger
Water (to cover the pork belly)
5 cups awamori sake ( 1000 ml)
30 g soft brown sugar
ΒΌ cup soy sauce (50 ml)
Procedure
1. Put pork into a pan, cook for about 10 minutes after water boils.
2. Wash the pork and remove residue.
3. Put pork back into the pan, add awamori and cover with water.
4. Add crushed ginger into pan, put the lid on and bring to a boil.
5. Open the lid a little and simmer for 2 hours or until half the liquid is gone.
6. Skim remaining residue. Remove pork then wash under cold running water to remove residue and cut into chunks.
7. Add soft brown sugar to the soup. Put pork back in and simmer for 30 minutes partially covered.
8. Take pork and ginger out.
9. Cool the soup in the refrigerate for half an hour.
10. When the fat solidifies, scoop it out carefully. You may use the lard in other recipes.
11. Put pork back into pan and add water just enough to cover pork.
12. Add soy sauce, cover and simmer for one hour.
Here’s the direct site for the show. http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/index.html
