Steps

1. Peel the skin off the Daikon Radish thickly and cut into 2cm thick wedges.
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2. Place the cut Daikon Radish in a pot, add water to cover, and bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 15 minutes. Drain in a colander and discard water.
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3. Place the Pork Belly Block in a pot as a whole. Add water to cover the pork, and if available, add the Leek Greens. Bring to a boil from cold water.
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4. Bring the pork pot to a boil over high heat, then reduce to low heat and simmer for about 1 hour. Rinse the cooked pork under water to remove scum and excess fat. This is the secret! Boiling the pork from cold water prevents flavor loss, and rinsing removes gaminess and excess fat for a clean finish.
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5. Cut the rinsed pork into bite-sized pieces. For kakuni, avoid cutting them too small. Heat a frying pan over medium heat, do not add oil, and sear the cut pork on all sides until golden brown. This is the secret! Searing adds fragrance and richness, and prevents the pork from falling apart during simmering.
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6. Transfer the seared pork to a pot. Add [A] Water 600cc, [A] Cooking Sake (Rice Wine) 200cc, [A] Soy Sauce 80cc, [A] Sugar 40g, and the pre-boiled Daikon Radish to the pot.
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7. Bring the liquid to a boil, and skim off any scum or fat that rises to the surface. Reduce to low heat, cover, and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes. This is the secret! If you have time, letting it cool once will allow the flavors to penetrate better and make it even more delicious. Cool completely, then remove solidified fat for an even cleaner taste.
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8. Serve in a bowl, sprinkle with finely sliced leek, and serve with ground Japanese mustard on the side, if desired. Enjoy!
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