Simmered Pork Kakuni & Lustrous Daikon Radish
Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.
You just need to work hard to prepare the pork belly. After that, you only need to simmer!
You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara
Simmered Pork Kakuni & Lustrous Daikon Radish
Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.
You just need to work hard to prepare the pork belly. After that, you only need to simmer!
You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara
Cooking Instructions
- 1
Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan.
- 2
Fry the other sides as well.
- 3
When they start to brown, wipe the oil with a paper towel.
- 4
Pour enough water to cover the meat, bring to a boil, then discard the water.
- 5
Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
- 6
Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes.
- 7
Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes.
- 8
After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on.
- 9
When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
- 10
Both pork kakuni and daikon radish have a mild flavour.
- 11
If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
- 12
Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.
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