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Simmered Pork and Daikon

(Simmered Pork and Daikon / Image)

The daikon tenderizes the pork as it cooks, while the pork flavors the daikon, so both ingredients turn out super delicious. Also, this is a dish you want to cook the night before, keep in the fridge and then reheat. Like a great stew, waiting a day will give the flavors extra time to leisurely mingle and deepen.
(Serves 4)

* 3-inch piece of kombu
* 1 pound daikon, peeled and cut into 2-inch long quarters
* 3/4 pound fresh pork belly, cut into chunks about the size of daikon pieces
* 3 cups water
* 3 tablespoons soy sauce
* 3 tablespoons sake
* 3 tablespoons sugar


1. Add the kombu, pork and daikon in a large pot in this order: Kombu on the bottom, pork on the kombu, and daikon on top of the pork (the daikon can break apart during cooking if the pork's on top of it). Add the water. Make sure the ingredients are covered with the water; add a little more if needed. Bring the pot to a boil over medium heat.
2. When the liquid boils, remove scum from surface and cover with an otoshibuta. (If you don't have one, no problem, just fashion the drop lid from aluminum foil and make a hole in the center for steam to escape.)
3. Simmer on low heat for about 40 minutes, until daikon is tender (test by inserting a chopstick into a piece of daikon; if it goes in easily, it's tender.)
4. Add the soy sauce, sake and sugar, cover again with the otoshibuta and simmer for 20 minutes more on low heat.
5. Serve with thinly sliced scallion, or needle-cut ginger

posted by jsato at 07:00| Comment(0) | Recipe | このブログの読者になる | 更新情報をチェックする




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