Rafute (Okinawan Glazed Pork)

• 3 lbs pork belly
• 1 clove garlic, crushed
• 2 inches ginger, sliced
• 1 cup bonito stock or 1 cup dashi stock (if unavailable, use reserved pork stock)
• 1 1 cup substitute Bourbon or 1 cup Scotch whisky
• 1 cup sugar
• 1 cup shoyu (Japanese soy sauce)
• 1/2 cup mirin (Japanese rice wine)
• 1 teaspoon red food coloring (optional)

1. Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.
2. Rinse pork under warm running water, scraping off any charred areas with a knife.
3. Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.
4. Remove pork and reserve broth.
5. Allow the pork to cool, then slice into 1/2" thick, 2" x 2" squares.
6. Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.
7. Lay the pork pieces in this sauce and cook, covered, for about 11/2 hours over low heat.
8. If during this time the pan seems dry, add a little of the reserved pork stock.
9. As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.
10. When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky), which is said to keep pork tender and juicy.

pork belly, clove garlic, ginger, bonito stock, substitute bourbon, sugar, shoyu, mirin, red food coloring

Taken from www.food.com/recipe/rafute-okinawan-glazed-pork-77987 (may not work)