Chinese-Style Simmered Daikon Radish and Pork

• 1/2 Daikon radish
• 150 grams Pork offcuts or pork belly
• 1 Japanese leek (finely chopped)
• 600 ml Water
• 3 tbsp Sake
• 1 tbsp Chinese chicken stock powder
• 4 tsp Sugar
• 2 tbsp Soy sauce
• 1 dash Sesame oil
• 1 appropriate quantity to thicken Katakuriko slurry

1. Chop the daikon radish into chunks.
2. Cook in sesame oil until golden brown.
3. Cooking over high heat without agitating them.
4. Cut the pork into bite-sized pieces.
5. Once the daikon has slightly browned, add the pork.
6. Once the pork browns, add water.
7. Remove any scum and add the ingredients.
8. Cover with a lid and cook over medium heat for 15 minutes until the daikon radish is tender.
9. Make sure they're tender enough to poke all the way through with a skewer.
10. Once the daikon radish is tender, add the chopped Japanese leek.
11. Add the katakuriko slurry to thicken the sauce.
12. Transfer to a serving plate and it's done.
13. Simmered dishes soak up the flavor as they cool down, so, it tastes even better if you let it to sit before thickening the sauce, then reheat just before serving.

radish, pork belly, japanese, water, sake, sugar, soy sauce, sesame oil, appropriate

Taken from cookpad.com/us/recipes/155267-chinese-style-simmered-daikon-radish-and-pork (may not work)