A recipe for braised pork belly and daikon that's infused with flavor in no time and perfect for making you eat more rice. By cleverly cutting the daikon, you can shorten the simmering time and create a dish packed with deliciousness. It's a simple Japanese dish that will warm both your body and soul, perfect for winter.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 300g
- Pork Belly Slices 150g
- Thinly Sliced Ginger 3-4 slices
Seasonings
- Water 400-500ml
- [A] Sugar 1 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 2 tbsp
Steps
- Peel the daikon.
- Cut the daikon into rounds about 2cm thick.
- Cut the round slices of daikon into 3-4 wedges. This is the secret!: Cutting against the grain makes it easier for flavors to penetrate quickly while still retaining a satisfying texture.
- Cut the pork belly slices (150g) into 4-5cm pieces.
- Place the water (400-500ml), cut daikon, cut pork belly slices, and thinly sliced ginger (3-4 slices) all into a frying pan. This is the secret!: Starting to cook in cold water helps to draw out the umami from the pork and daikon, making them absorb flavor better.
- Bring everything to a boil.
- Once boiling and scum appears, carefully skim it off.
- After removing the scum, simmer until the daikon becomes translucent.
- When the daikon is translucent, add [A] Sugar (1 tbsp), [A] Mirin (Sweet Rice Wine) (2 tbsp), [A] Cooking Sake (Rice Wine) (2 tbsp), and [A] Soy Sauce (2 tbsp). Stir to combine everything.
- Continue to simmer.
- Adjust the remaining cooking liquid to your preference.
- If you have time, turn off the heat once and let it cool. This will allow the flavors to penetrate even further.
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