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Before you jump to Simmered Pork Kakuni & Lustrous Daikon Radish recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to simmered pork kakuni & lustrous daikon radish recipe. To make simmered pork kakuni & lustrous daikon radish you need 8 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Simmered Pork Kakuni & Lustrous Daikon Radish:
- Prepare 600 grams Pork belly (block)
- You need 1/2 Daikon radish
- Provide 100 ml ○Sake
- You need 100 ml ○Water
- Get 1 thumb ○Ginger (sliced)
- You need 1 tsp ○Dashi stock granules
- Prepare 3 tbsp Soy sauce
- Take 3 tbsp Sugar
Instructions to make Simmered Pork Kakuni & Lustrous Daikon Radish:
- Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan.
- Fry the other sides as well.
- When they start to brown, wipe the oil with a paper towel.
- Pour enough water to cover the meat, bring to a boil, then discard the water.
- Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
- Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes.
- Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes.
- After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on.
- When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
- Both pork kakuni and daikon radish have a mild flavour.
- If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
- Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.
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