Recipe: Tasty Simmered Daikon Radish and Pork Belly

Simmered Daikon Radish and Pork Belly. Place in a pressure cooker with just enough saketo cover the pork, add the lid and place over heat. Pork Belly Simmered with Daikon Radish. Marinate the pork in the Marinade (A).

Great recipe for Simmered Daikon Radish and Pork Belly. Great recipe for Simmered Daikon Radish and Pork Belly. I wanted to eat big chunks of daikon radish, so that's why they are big. You can cook Simmered Daikon Radish and Pork Belly using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Simmered Daikon Radish and Pork Belly

1. You need 2/3 of Daikon radish.
2. It's 1 of 10 x 10 cm square Kombu for dashi stock.
3. It's 1 of Pork belly block.
4. You need 5 of thin slices Ginger.
5. It's 4 tbsp of Sake.
6. You need 3 tbsp of Mirin.
7. It's 3 tbsp of Sugar.
8. It's 2 tbsp of Soy sauce.
9. You need 1 of Mentsuyu.

You can use the thick peels of daikon that you. Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs. Bring it to a boil again, and turn down the heat to low. Boil the mixture over strong heat.

Simmered Daikon Radish and Pork Belly step by step

1. Peel the daikon radish thickly, and then shave the edges of the slices off. Parboil the daikon radish in the rinsing water from washing rice, or with 1 tablespoon of rice added to plain water..
2. Parboil for about 20 minutes. When the daikon radish is translucent, drain and rinse. Line the pan with kombu, add fresh water and simmer the daikon radish again..
3. If you don't have kombu, you can add some mentsuyu to the water and simmer the daikon radish. I didn't have a lot of kombu, so I added both..
4. Slice the pork belly in to 1 cm thick pieces..
5. Brown the pork well in a frying pan without adding oil. Wipe away any excess grease or fat that runs out of the meat..
6. Bring a pan of water to a boil and boil the browned pork to remove more oil (about 5 minutes)..
7. Put the parboiled daikon radish and pork in a deep pot, and add enough water to cover. Then add the sake, mirin, and sugar. Bring to a boil..
8. When it comes to a boil, turn the heat down to low, add the soy sauce and simmer. I put the pot over a portable stove/heater in the winter to simmer this..
9. After simmering for about 15 minutes, taste. It's OK if the taste is rather light, but you can adjust by adding mentsuyu if you prefer..
10. Simmer for as long as you like. You can decide when to stop by looking at the color of the daikon radish. The liquid in the pot should be reduced to about half its original volume..
11. Bonus: If you cut each 4 cm thick piece of daikon radish into about 6 pieces, it will cook a lot faster. If you do this, reduce the seasoning ingredients to 2 tablespoons each..
12. Bonus 2: If you don't mind the flavors blending in, use chicken, bacon, fish, atsuage... anything you like..

Once most of the simmering liquid has evaporated, turn the heat up to strong and glaze the daikon radish and pork belly with the sauce. Please refer tofor further instructions on how to parboil the daikon radish. Peel the daikon radish, cut into large chunks. Add in (A), make a drop lid out of aluminum foil, and continue to boil until the broth has almost completely evaporated. The main dish is cuisine that uses the seasonal root vegetable daikon radish with.