Simmered Taro and Pork Belly

Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro.

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon. Recipe by Umakappe

I wanted to have some delicious simmered pork belly, so I made this.If you stir fry the pork in plenty of oil, the fat will come off easier.I also have a blog post about this recipe (Japanese): http://ameblo.jp/cooking-s-papa/entry-11645133507.html For 5 servings. Recipe by Cooking S Papa

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen

When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

This is a hearty dish for guys. I made it when my husband exclaimed, "I want to eat meat!!" It takes a while to make, but you just have to keep it on the heat, so you can make this while cooking other dishes. It is a miraculous simmered pork belly, which will soon be gone in no time.The meat will shrink while simmering, so it would be better to cut the meat slightly big. Recipe by Mogutan1022

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

This is a staple recipe our family has been using for years. You can add the eggs later, if you like. The eggs will melt in your mouth if you make this with soft-boiled eggs usingCut the pork into 1 1/2 cm pieces. If you prepare tender boiled pork using, it's even easier to make simmered pork belly (it only takes 50-60 minutes to cook). If you want a stronger flavor, increase the amount of soy sauce and sugar. Recipe by Yuuyuu0221

I tried to flavor this dish in the wayIt's best if you don't simmer it for too long after adding the tofu. For 1 serving. Recipe by kimosuke

This is a standby recipe in our house.Simmer at Step 4 over medium heat. If the moisture boils off, add a little water. When it's all cooked there will be almost no liquid left in the pan. The pork should still have a little firmness. For 2 servings. Recipe by Shampoo hat