Step-by-Step Guide to Prepare Award-winning Pork Belly Simmered with Daikon Radish

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Homemade Pork Belly Simmered with Daikon Radish. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Belly Simmered with Daikon Radish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Belly Simmered with Daikon Radish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Belly Simmered with Daikon Radish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Pork Belly Simmered with Daikon Radish using 8 ingredients and 11 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Take to make Pork Belly Simmered with Daikon Radish:

1. 600 grams Pork belly
2. 120 ml ★Sake
3. 3 tbsp ★Mirin
4. 2 to 3 tablespoons ★Sugar
5. 5 tbsp ★Soy sauce
6. 600 ml ★Water
7. 1/2 Daikon radish
8. 4 Boiled eggs

Steps to make 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

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