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

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A challenge to sprinkle!

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Ingredients

pork belly : 200g
大根 : 300g
ポン酢 : 大さじ4
胡椒 : 少々

Time required

25minutes

Procedure

1) cut the radish 01:14
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.
2) Cut pork belly and radish leaves 03:06
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.
3) stir fry pork belly 04:32
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.
4) stir fry radish 06:49
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.
5) Season 08:24
Add pepper and ponzu, and when the ponzu has soaked into the daikon radish, put it on a plate and it's done.

Point

・If you cut the pork belly too small, it will shrink.
・Boil the daikon radish leaves so that they are less stringy and easier to eat.
・You don't need to add oil to the frying pan, as fat will come out of the pork belly.