煮物（豚ばら肉と大根の煮物）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Peel the daikon radish and cut into 1.5cm to 2cm wide half-moon slices.
Peel the skin of the ginger and cut it into pieces.
Cut the pork belly into 4-5 cm wide pieces and sprinkle with salt and pepper to blend.

Add sesame oil and ginger to a frying pan and lightly fry.
Add the pork belly and stir-fry over medium to low-medium heat while loosening the meat.
When the meat is about 80% cooked, add the daikon radish and fry.
Turn off the heat and remove the pork belly.

Add (A) to 2, mix, and bring to a boil over medium heat.
Remove the scum, cover with a drop lid, and simmer over low to medium heat for about 15 minutes.
Add (B) and mix, then add the pork belly and simmer for 3-5 minutes while mixing.
When the daikon radish has softened by inserting a bamboo skewer, reduce the heat to low and add the soy sauce.
Turn the daikon radish over and mix it with the whole, then dissolve the miso in the broth and add it.
After mixing the whole, put it on a plate and complete it with a small green onion (not listed).