Grilled Rafute-Style Braised Pork Belly Skewers
Tender pork belly slow-braised in a sweet soy and awamori liquor glaze, then grilled on skewers to caramelized perfection. This japanese-inspired pork ready in about 120 minutes pairs cut into 1-inch cubes pork belly, dark soy sauce, awamori (Okinawan rice liquor) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g, cut into 1-inch cubes pork belly
- 1/4 cup dark soy sauce
- 1/4 cup awamori (Okinawan rice liquor)
- 2 tbsp brown sugar
- 1 tbsp, thinly sliced ginger
- 3 cloves, smashed garlic
- 1 cup water
- 8, soaked in water for 30 minutes wooden skewers
- 2, chopped for garnish scallions
Instructions
- Step 1: In a medium pot, combine 500 g cubed pork belly, 1/4 cup dark soy sauce, 1/4 cup awamori, 2 tbsp brown sugar, 1 tbsp thinly sliced ginger, 3 smashed garlic cloves, and 1 cup water. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer gently for 90 minutes until pork is tender and infused with flavor.
- Step 3: Remove pork cubes from the braising liquid and let cool slightly. Reserve the braising liquid.
- Step 4: Thread the pork belly cubes onto 8 soaked wooden skewers evenly.
- Step 5: Preheat grill to medium-high heat. Grill the skewers for 3-4 minutes per side, brushing occasionally with the reserved braising liquid until the pork is caramelized and slightly charred.
- Step 6: Remove from grill, garnish with 2 chopped scallions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Rafute-Style Braised Pork Belly Skewers take to make?
Total time is about 120 minutes (20 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Rafute-Style Braised Pork Belly Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark soy sauce from drying out.
Can I substitute ingredients in Grilled Rafute-Style Braised Pork Belly Skewers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Rafute-Style Braised Pork Belly Skewers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Rafute-Style Braised Pork Belly Skewers?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
