This rustic dish is the epitome of Japanese home cooking. Fatty chunks of pork belly and thick semi-circles of daikon radish are slow-cooked together in a sweet soy broth. The pork fat melts into the broth, which the daikon then absorbs like a sponge.
Ingredients
1/2 lb pork belly block (cut into 1-inch thick slices)
1/2 medium daikon radish (peeled, cut into 1-inch thick half-moons)
1 tbsp vegetable oil
2 cups water (or dashi)
3 tbsp soy sauce
2 tbsp sake
2 tbsp sugar
1 inch fresh ginger (sliced)
Instructions
Heat oil in a heavy-bottomed pot. Sear the pork belly slices on both sides until browned and the fat begins to render. Remove excess oil from the pot with a paper towel.
Add the daikon half-moons and the sliced ginger to the pot. Stir briefly to coat them in the remaining pork fat.
Pour in the water, soy sauce, sake, and sugar. Bring the liquid to a rapid boil and skim off any scum from the surface.
Lower the heat to a gentle simmer. Place a drop lid (otoshibuta) over the ingredients and cover the pot.
Simmer for 45-60 minutes until the daikon is incredibly tender, stained brown, and the pork breaks apart easily with chopsticks. Serve hot.
Keyword Braised, Comfort Food, Daikon, Pork Belly, Traditional