Regional Bento - Okinawan Rafute Bento

• 600 grams Pork belly chunks
• 300 ml Water
• 300 ml Awamori (an Okinawan alcoholic drink)
• 5 to 6 lumps Brown sugar lumps
• 66 ml Soy sauce
• 50 ml Mirin
• 1 Ginger
• 1 Green onions or scallions
• 1 Dashi stock granules

1. Put the pork, water and awamori in a pan, and bring to a boil.
2. Skim off the scum, turn the heat down to low, and simmer for 15 minutes.
3. Take the pork out and let it cool.
4. Put the soy sauce, mirin, brown sugar, ginger and green onions in the pan with the cooking liquid and simmer.
5. Cut the pork into easy to eat pieces, and put into a rice cooker bowl.
6. Pour the simmered sauce from Step 2 to the rice cooker, and switch on.
7. When the rice cooker stops cooking, it's done!
8. Although the cooking time was short, the meat is tender and well-flavored.

water, awamori, brown sugar, soy sauce, mirin, ginger, green onions, granules

Taken from cookpad.com/us/recipes/147082-regional-bento-okinawan-rafute-bento (may not work)