Stir-fried simmered (pork belly radish ponzu sauce)｜Makana challenge!

Cut the daikon radish leaves lengthwise into halves, boil for about 1 minute, and soak in water (not listed).
Cut the daikon radish into 2-3 mm wide ginkgo slices with the skin on.

Cut the pork belly into bite-sized pieces.
Squeeze the water out of the pre-boiled daikon radish leaves, cut into easy-to-eat pieces, and finely chop the roots.

Add the pork belly to a frying pan without oil and fry over medium heat.
Try not to move the frying pan and take it out once it is browned.

Place everything except the radish leaves in the same frying pan and coat with oil.
Stir-fry over low to medium heat until golden brown, then turn the heat up to high and add 3 and the radish leaves.

Add pepper and ponzu, and when the ponzu has soaked into the daikon radish, put it on a plate and it's done.