Sanmainiku means “three-layered pork” and is normally served as topping for Okinawa Soba. It’s one of the most popular kinds of soba in Okinawa. A larger piece of Sanmainiku can be used for a dish called Rafute, which is a classic Okinawan pork dish (a melting tender braised piece of pork belly.) It’s simmered in soy sauce, sugar and awamori for several hours to eliminate the fat and achieve tenderness.