Soak the dried daikon in room temperature water for about 1 hour. Rinse 2-3 times and squeeze out excess water. This type of daikon is not salty. Cut into 1 1/2- to 2-inch pieces (4-5 cm).

Marinate the pork with half of the minced shallot and garlic, fish sauce, palm sugar, and caramel sauce.

Sauté the remaining shallot and garlic until fragrant, then add the pork and dried daikon. Stir-fry until the pork is browned. Add the boiling water, bring to a boil, then reduce the heat to simmer.

Simmer until the pork is tender and the daikon is crisp but flavorful, about 30 minutes. Transfer to a plate and sprinkle with green onions and ground black pepper.