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.