Pork Belly Simmered with Daikon Radish. Marinate the pork in the Marinade (A). Roughly chop up the Japanese long onion into bite-size pieces. Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs.
Great recipe for Simmered Daikon Radish and Pork Belly.
I wanted to eat big chunks of daikon radish, so that's why they are big.
You can use the thick peels of daikon that you.
You can cook Pork Belly Simmered with Daikon Radish using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pork Belly Simmered with Daikon Radish
- You need 600 grams of Pork belly.
- You need 120 ml of ★Sake.
- Prepare 3 tbsp of ★Mirin.
- Prepare 2 of to 3 tablespoons ★Sugar.
- You need 5 tbsp of ★Soy sauce.
- Prepare 600 ml of ★Water.
- Prepare 1/2 of Daikon radish.
- It's 4 of Boiled eggs.
Boil the mixture over strong heat. Once most of the simmering liquid has evaporated, turn the heat up to strong and glaze the daikon radish and pork belly with the sauce. Please refer tofor further instructions on how to parboil the daikon radish. Great recipe for My Mother's Staple Simmered Pork Belly and Daikon Radish.
Pork Belly Simmered with Daikon Radish instructions
- Heat up a frying pan without oil and brown the pork on all sides over medium-high heat..
- Add a green onion, ginger and water and cook until a skewer pierces the meat easily (about 1 to 1 1/2 hour, or 15 minutes in a pressure cooker)..
- Leave it in the pot until the soup cools, then transfer it to a plastic container and put it in the fridge overnight, if possible..
- Cut up the pork that has chilled overnight (chilling improves the flavor and makes the meat easier to cut). If you're in a hurry, cut the meat right away, without chilling..
- Peel the daikon radish, cut it into rounds and shave off the sharp edges, then parboil it. Boil the eggs and peel the shells..
- Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs. Bring it to a boil again, and turn down the heat to low. Put on an otoshibuta drop lid, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, on top of the simmering food, and cook for 1-1 1/2 hours..
- It's done when the meat is tender, the sauce has reduced, and the flavor has soaked in..
- The solidified fat is good to use for stir-fries or in gyoza. Use the soup from boiling the meat for ramen (it can be frozen)..
- It's a matter of preference, but I think this dish tastes better if you flavor it more strongly than you would other simmered dishes..
- Please check out the flavoring of amberjack daikon as a reference for this recipe. The taste will come out just right (make it with double the amount of water and flavorings if you are basing on this recipe). https://cookpad.com/us/recipes/143404-my-familys-easy-simmered-amberjack-daikon-radish.
- The daikon radish is boiled in the cloudy water left from washing rice, but you can also cook it in the microwave. See https://cookpad.com/us/recipes/143402-parboil-daikon-in-the-microwave.
This goes well as a side dish with rice and is quick and easy. Since daikon radish is cheap, I make large batches of this. To use as a bento item, simmer off all of the liquid. Add red chili peppers to taste. The main dish is cuisine that uses the seasonal root vegetable daikon radish with.
