Simmered Daikon Radish and Grilled Kiwi-Marinated Pork

• 1 piece Pork (for pork steaks)
• 1 Kiwi
• 1/2 Daikon radish
• 1 liter worth Shiro-dashi, diluted
• 30 ml White wine
• 1 dash Olive oil
• 1 dash Salt
• 1 dash Pepper
• 1 dash Sugar
• 1 dash Balsamic vinegar
• 1 to garnish Mitsuba

1. Peel the kiwi and cut into a 5 mm dice.
2. Put the kiwi in a resealable bag.
3. Cut the pork steak in half, put it in the Step 1 bag, add the white wine and marinate in the refrigerator.
4. Peel the daikon radish, round off the sharp corners by shaving them off, and make several small incisions in the surface.
5. Simmer in the diluted shiro-dashi.
6. Season the Step 1 pork with salt and pepper, and grill it in a grilling pan or pan fry with olive oil.
7. Put the kiwi and white wine that's left in the bag in the frying pan or grill pan you used to cook the pork.
8. Add sugar and balsamic vinegar to make the sauce.
9. Put the daikon radish on a plate, top with the pork and the kiwis from the sauce.
10. Spoon on the sauce, garnish with mitsuba and serve.

pork, radish, white wine, olive oil, salt, pepper, sugar, vinegar

Taken from cookpad.com/us/recipes/153998-simmered-daikon-radish-and-grilled-kiwi-marinated-pork (may not work)