Pork Belly Simmered with Daikon Radish

Name: How to cook Pork Belly Simmered with Daikon Radish - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Pork Belly Simmered with Daikon Radish

This is a staple recipe our family has been using for years. You can add the eggs later, if you like. The eggs will melt in your mouth if you make this with soft-boiled eggs usingCut the pork into 1 1/2 cm pieces. If you prepare tender boiled pork using, it's even easier to make simmered pork belly (it only takes 50-60 minutes to cook). If you want a stronger flavor, increase the amount of soy sauce and sugar. Recipe by Yuuyuu0221

Ingredient

Food ration :

4 servings

600 grams

Pork belly

120 ml

★Sake

3 tbsp

★Mirin

to 3 tablespoons ★Sugar

5 tbsp

★Soy sauce

600 ml

★Water

1/2

Daikon radish

Boiled eggs

Cooking instructions

* Step 1

Heat up a frying pan without oil and brown the pork on all sides over medium-high heat.

* Step 2

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).

* Step 3

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.

* Step 4

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.

* Step 5

Peel the daikon radish, cut it into rounds and shave off the sharp edges, then parboil it. Boil the eggs and peel the shells.

* Step 6

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.

* Step 7

It's done when the meat is tender, the sauce has reduced, and the flavor has soaked in.

* Step 8

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).

* Step 9

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.

* Step 10

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).