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Pork belly radish | Shirogohan.com channel's recipe transcription

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Ingredients

Radish : 600g (about 1/2)
Sliced pork belly : 150g
ginger : 20g
Sesame oil : 1 tsp
Dashi soup : 400ml
sugar : 1 tbsp and 1/2 tbsp
soy sauce : 2 tablespoons
Coarse black pepper (for finishing) : A little to your liking

Time required

33minutes

Procedure

1) Prepare 00:40
Peel the radish thickly. Cut in half lengthwise and cut into a fan shape with a width of 2 cm. Cut the ginger into thin strips.
2) Bake in a frying pan 02:44
Sprinkle sesame oil in a frying pan, add shredded ginger and heat over medium heat. When the oil starts to warm up, fry it with chopsticks and spread it.
3) Add pork belly 03:27
Add pork roses to 2 and fry while loosening.
Fry the pork belly until it is cooked and the color changes overall.
4) Season 04:22
Add salt and pepper and mix.
5) Add radish 04:35
Add the radish and shake the frying pan until the radish becomes transparent and fry in oil.
6) Stew 05:25
Add the soup stock, and when it springs up, simmer while removing the lye.
Cover with a lid and reduce the heat a little and simmer for 15 minutes.
7) Add sugar 07:02
Add sugar and shake the frying pan to dissolve.
8) Stew 07:40
Stick a skewer and check the radish on the fire, and if it is cooked, simmer for 5 minutes without a lid.
9) Add soy sauce and simmer 08:04
Add soy sauce, mix gently, and simmer for 5 to 7 minutes, turning the ingredients upside down from time to time.
When the broth is left on the bottom of the pot and the radish is entwined with the broth, it is complete.
Serve in a bowl and sprinkle with coarse black pepper.

Point

・ Pork is delicious enough even in a small amount, so a recipe with a large proportion of radish.
・ Since radish is used in a large size, peeling the radish thickly will give it a soft finish.
・ When simmering with the otoshi buta, it is recommended to simmer over medium heat over low heat so that the bottom of the otoshi buta simmers lightly.
・ By adding sugar first and simmering, the taste of radish will be better absorbed.
・ The point is to add ginger and boil it until the juice is low.
・ Because it can be made regardless of the season, it can be used as a standard side dish for menus.