This rustic dish came about when we had some left over Chinese roast pork belly. The Family liked it so much we now buy extra to cook the dish. Then again, it could be just a ploy to eat more. We do like to eat roast pork belly very very much.
I adore daikon braised with meat because they complement each other so well. Here, the daikon absorbs the sweetish savoury braising liquid and takes on the smoky flavour of the roast pork. No oil is added as the fat in the pork belly is quite sufficient to brown all ingredients.
Braised Daikon With Roast Pork Belly
300g daikon radish，cubed
100g carrot, cubed
200g chinese roast pork belly
1 tsp grated ginger
2 tbsp shoyu
1 tsp sugar
Sweat roast pork in a clay pot. Add the daikon, carrot and ginger. Stir well.
Add soy sauce, mirin, sake, sugar and enough water to cover the ingredients in the pot. Bring to a boil, removing any impurities from the surface with a spoon. Simmer covered for around 45 minutes until the daikon and carrot are tender.
Remove excess oil and serve with the braising liquid