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If you are having trouble recently in the kitchen when it comes to getting your food just right, you are not the only one. Many individuals have all-natural cooking ability however not quite enough know-how to cook with perfection. This Pork Belly Simmered with Daikon Radish dish is a great start, easy to cook and also scrumptious.

Prepare Pork belly.
You need ★Sake.
Provide ★Mirin.
You need to 3 tablespoons ★Sugar.
You need to prepare ★Soy sauce.
You need ★Water.
Provide Daikon radish.
You need to prepare Boiled eggs.

A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork). The daikon is cooked until it becomes semi-transparent and tender. The meat sauce has a typical Japanese flavour with dashi, soy sauce, sake. Once the pork belly has finished simmering, drain and rinse both the pot and the pork belly.

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.

At this point you should be able to pull off the skin from the meat with your fingers or you can slice it off easily with a knife After another hour you are ready to eat! Garnish with scallions or grated daikon radish. The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Let's first pickle some julienned daikon radish and carrots. All you do is throw the veggies into a mason jar and pour in a simmered sugar-vinegar-water mixture.

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