Pork Belly Simmered with Daikon Radish
Pork Belly Simmered with Daikon Radish

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, pork belly simmered with daikon radish. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Here is how to make Simmered Pork Belly and Daikon Radish. It can be made quickly and easily using Pork. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods.

Pork Belly Simmered with Daikon Radish is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Pork Belly Simmered with Daikon Radish is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have pork belly simmered with daikon radish using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Pork Belly Simmered with Daikon Radish:
  1. Get 600 grams Pork belly
  2. Take 120 ml ★Sake
  3. Prepare 3 tbsp ★Mirin
  4. Take 2 to 3 tablespoons ★Sugar
  5. Make ready 5 tbsp ★Soy sauce
  6. Get 600 ml ★Water
  7. Take 1/2 Daikon radish
  8. Make ready 4 Boiled eggs

Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese. The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Let's first pickle some julienned daikon radish and carrots.

Steps to make Pork Belly Simmered with Daikon Radish:
  1. Heat up a frying pan without oil and brown the pork on all sides over medium-high heat.
  2. Add a green onion, ginger and water and cook until a skewer pierces the meat easily (about 1 to 1 1/2 hour, or 15 minutes in a pressure cooker).
  3. Leave it in the pot until the soup cools, then transfer it to a plastic container and put it in the fridge overnight, if possible.
  4. Cut up the pork that has chilled overnight (chilling improves the flavor and makes the meat easier to cut). If you're in a hurry, cut the meat right away, without chilling.
  5. Peel the daikon radish, cut it into rounds and shave off the sharp edges, then parboil it. Boil the eggs and peel the shells.
  6. 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. Put on an otoshibuta drop lid, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, on top of the simmering food, and cook for 1-1 1/2 hours.
  7. It's done when the meat is tender, the sauce has reduced, and the flavor has soaked in.
  8. The solidified fat is good to use for stir-fries or in gyoza. Use the soup from boiling the meat for ramen (it can be frozen).
  9. It's a matter of preference, but I think this dish tastes better if you flavor it more strongly than you would other simmered dishes.
  10. Please check out the flavoring of amberjack daikon as a reference for this recipe. The taste will come out just right (make it with double the amount of water and flavorings if you are basing on this recipe). - - https://cookpad.com/us/recipes/143404-my-familys-easy-simmered-amberjack-daikon-radish
  11. The daikon radish is boiled in the cloudy water left from washing rice, but you can also cook it in the microwave. See - - https://cookpad.com/us/recipes/143402-parboil-daikon-in-the-microwave

The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Let's first pickle some julienned daikon radish and carrots. All you do is throw the veggies into a mason jar and pour in a simmered sugar-vinegar-water mixture. The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly Pork belly & daikon radish. I was telling my mom tonight what I was planning on cooking for dinner, which is pork belly braised with daikon & shiitake mushrooms in a chicken broth.

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