Wednesday’s episode wraps up both the season and chef Grant Sato’s hosting duties. To say farewell, Sato will prepare the most requested dish from viewers: rafute, Okinawan braised pork belly. He will serve it donburi style and stuffed in an inarizushi.

• 3 pounds pork belly
• 1/2 gallon water
• 1 clove garlic, crushed
• 1 finger ginger, sliced 1/4-inch thick
• 2 cups dashi or pork stock
• 1 cup sake
• 1/4 cup shoyu
• 2 tablespoons miso
• 1/4 cup sugar

Place pork belly in a large pot and add water, garlic and ginger. If water doesn’t cover pork, add enough to completely cover. Set heat on high and boil 40 minutes, covered, to ensure liquid does not evaporate too quickly.

Remove pork belly from pot and set aside to cool. The stock can be used in place of dashi to make the finished dish as long as the fat is removed.

Once cooled, slice pork into 1/2-inch-thick pieces and set aside.

In large pan, place dashi or pork stock, sake, shoyu, miso and sugar. Quickly bring to a boil, making sure the sugar is dissolved completely, then reduce to a simmer and add pork belly in neat, even rows. Cook until liquid reduces by three-quarters (about 30 minutes).

Serve rafute without the remaining sauce, as the pork should be highly flavored from the long simmering process. Serves 8.

Nutritional information unavailable.

­

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.