Simmered Pork Kakuni & Lustrous Daikon Radish

• 600 grams Pork belly (block)
• 1/2 Daikon radish
• 100 ml Sake
• 100 ml Water
• 1 thumb Ginger (sliced)
• 1 tsp Dashi stock granules
• 3 tbsp Soy sauce
• 3 tbsp Sugar

1. Chop the pork belly into 8 even pieces.
2. Place the skin side down, and cook until golden brown in a heated pan.
3. Fry the other sides as well.
4. When they start to brown, wipe the oil with a paper towel.
5. Pour enough water to cover the meat, bring to a boil, then discard the water.
6. Add ingredients to the pan, and bring to boil again.
7. Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
8. Add peeled and chopped daikon radish.
9. Bring to a boil again, and turn down the heat to low.
10. Cover with a lid, and simmer for 60 minutes.
11. Add soy sauce and sugar, and bring to a boil again.
12. Turn down the heat to low, and simmer for 20 minutes.
13. After simmering, the daikon starts to become translucent and change colour as illustrated in the picture.
14. Skim off the fat and leave in the pan with the lid on.
15. When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
16. Both pork kakuni and daikon radish have a mild flavour.
17. If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
18. Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.

radish, sake, water, ginger, granules, soy sauce, sugar

Taken from cookpad.com/us/recipes/171744-simmered-pork-kakuni-lustrous-daikon-radish (may not work)