A revolutionary recipe for Steamed Pork and Daikon Radish, cooked simultaneously in one pan! Enjoy the moist and tender steamed pork and the flavorful braised daikon radish, infused with delicious juices, all at once. This is a two-birds-one-stone kind of dish, perfectly complemented by a simple green onion sauce, making it ideal for entertaining guests.
Ingredients
Main Ingredients (2-3 servings)
- Pork Belly Block: 400g
- Daikon Radish: 250g
- Ginger (plus ginger peels): 1 piece
- Green Onions: 3-4 stalks
Seasonings
- Salt: 1 tsp
- Water: approx. 1 cup
- Cooking Sake (Rice Wine): 2 tbsp
- [A] Soy Sauce: 1 tbsp
- [A] Vinegar: 1 tbsp
Steps
- Peel the daikon radish, cut it into half-moons, and then cut each half into two.
- Cut the Pork Belly Block (400g) in half and pierce it several times with a fork. (This is the key!) Piercing helps the flavors penetrate easily and ensures even cooking.
- Rub half of the Salt (1 tsp) into the pork.
- Trim the root ends of the green onions and cut them into thick chunks. (This is the key!) The root end chunks are used to remove any gamey smell.
- Thinly slice the green onion leaves diagonally and soak them in water to make them crisp.
- Arrange the cut Daikon Radish (250g) at the bottom of the frying pan or pot.
- Lightly salt the daikon radish, then add Cooking Sake (Rice Wine) (2 tbsp), enough Water (approx. 1 cup) to cover the daikon, Ginger (1 piece, with peel), and the root ends of the green onions.
- Place the pot over heat and bring to a boil.
- Once boiling, place the chopped green onions and the pork belly block (pierced and salted) on top of the daikon. Position the pork with the fatty side down. (This is the key!) The daikon and green onions act as a cushion, allowing the daikon below to braise while the pork above steams. Placing the fatty side down prevents the pork from becoming tough.
- Reduce the heat, cover with a lid, and steam until the pork and daikon radish are tender. (This is the key!) The savory juices from the pork will seep into the daikon, making it even more delicious.
- Remove the steamed pork, wrap it in plastic wrap, and let it rest.
- Prepare the green onion sauce. Combine the drained, diagonally sliced green onions with Soy Sauce (1 tbsp) and Vinegar (1 tbsp).
- Slice the rested pork thinly.
- Arrange the tender daikon radish on a plate, and then top with the sliced steamed pork.
- Skim off the excess oil from the braising liquid, and arrange the green onions (used for removing gamey smell) over the pork and daikon.
- Drizzle a little of the braising liquid over the dish to keep it moist.
- Generously pour the prepared green onion sauce over the top.
- Garnish with shredded ginger. (This is the key!) For a flavor variation, kimchi or ssamjang are also recommended.
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