This recipe will be sure to please any pork loving friends. Daikon and pork are a classic combination. You can adjust the amount of sugar up or down to suit your own preferences. Grate your daikon just before serving as it tends to get a little too pungent when left in the refrigerator too long. Most bigger Asain grocery stores will probably have fresh pork belly. It can be hard to find elsewhere, since almost all pork belly is used to make bacon. Itadakimasu!
Recipe for Braised Pork Belly with Grated Daikon and Scallions
2 pounds of skinless pork belly
grated daikon ..as needed
grated ginger … as needed
finely cut green onions
1 2/3 cups dashi
3/4 cup sake
1 tablespoon sugar
1/4 cup mirin
1/3 cup soy sauce
1. Remove skin (if necessary) and cut pork belly into 2 1/2 inch strips.
2. Heat heavy duty skillet with a small amount of oil until it begins to smoke. Quickly brown pork on each side in a frying pan.
3. Gently boil pork in about 6 cups water for about 1 hour.
4. Braise in sake and dashi for about 15-20 minutes.
5. Add soy sauce, sugar and mirin and gently simmer for another 30 minutes. Drain, separate and save both the broth and pork belly in the refrigerator until needed.
6. Heat skillet with and small amount of corking oil and re-heat pork belly. Turn up the heat add 1/3 – 1/2 cup of broth, grated ginger and reduce and until thickened. Plate with grated daikon, pork belly, sauce and finely cut green onions.