Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

• 30 grams Kiriboshi daikon
• 90 grams Thinly sliced pork belly
• 3 Taro root
• 1 large knob Ginger
• 250 ml Water that the kiriboshi daikon soaked in
• 1 tbsp Sugar
• 1 tbsp Sake
• 1 heaping tablespoon Soy sauce
• 1/2 tsp Dashi stock granule
• 5 shakes Black pepper

1. Wash the kiriboshi daikon well and let soak in water for 15 minutes to reconstitute.
2. Thoroughly wring out the excess moisture and cut into bite-sized pieces.
3. Save the soaking water.
4. Julienne the ginger, cut the pork into 2 cm wide pieces, and cook both together in a little bit of oil.
5. When the pork has browned slightly, season with salt and pepper.
6. Next, add the kiriboshi daikon and the taro root (cut into 7 mm pieces).
7. When everything has been coated in the oil, pour in the daikon water, add the ingredients, cover with a lid, and simmer.
8. It's finished once the taro root has softened.
9. Optionally top with coarsely ground black pepper.

daikon, pork belly, root, knob ginger, water, sugar, sake, soy sauce, granule, black pepper

Taken from cookpad.com/us/recipes/154401-simmered-kiriboshi-daikon-pork-belly-with-ginger-and-taro-root (may not work)