Pork Belly and Daikon Radish Stew

English speakers often call a bad actor a "ham", but in Japan we would compare him to a white radish and say "daikon actor"!

Pork Belly and Daikon Radish Stew
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Pork

Vegetables

350kcal

50minutes

Calorie count is per serving.

Ingredients (Serves 2-3)

  • 1/2 daikon radish (500 g)
  • 1/2 daikon radish greens
  • A pinch of salt
  • 200 g pork belly (for barbecue)
  • A pinch of vegetable oil
  • 3 tbsp sake
  • 1/2 piece ginger (small)
  • 1 dried red chili
  • [A]

    • 1 tbsp sugar
    • 2 tbsp mirin
    • 3 tbsp soy sauce

Directions

1

Cut the daikon into 2.5-3 cm rounds, peel and cut into half-moon slices. Cut the daikon greens into 3 cm lengths. Add a pinch of salt to boiling water. Parboil the daikon greens over medium heat for about a minute and drain. Cut the ginger into thin slices. De-seed the chili.

2

Heat the vegetable oil in a frying pan over medium heat. Add the pork, and fry for a couple of minutes. Turn over and fry for two more minutes. Add the daikon, sprinkle with sake and add 400 ml of water, ginger and chili. Once it comes to a boil, reduce the heat to low, cover and simmer for 20-25 minutes.

Advice

Browning the pork before simmering minimizes surface scum and enhances the aroma.

3

Once the daikon slices are tender, add the daikon greens and stir in [A], in the order in which the ingredients are listed. Cover and simmer for 15-20 minutes

Advice

Stick a bamboo skewer in the center of the daikon. If the skewer goes through without resistance, the daikon is done.

Tips

Hangetsu-giri (cutting into half-moons)

Used to cut cylindrical items into half-moon slices. Suitable for simmered dishes because the ingredients cook evenly in less time.

  1. Cut lengthwise in half.
  2. Place the halves cut-side down, and make uniform slices.

Suitable ingredients:
Carrots, daikon radish, eggplant, lotus root, etc.