Pork Belly and Daikon Kakuni

豚と大根の角煮

Slow simmering turns pork belly and daikon into a tender, glossy shared dish.

Servings and Time

Serves 4 as a shared small plate. 20 minutes prep; 2-2.5 hours cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 500 g pork belly, cut into 4 cm cubes
  • 400 g daikon, peeled and cut into thick half-moons
  • 5 ginger slices
  • 1 green onion, green part
  • 600 ml water for braising, plus water for initial simmer
  • 100 ml sake
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar

Tools Used

Heavy pot, ladle, knife, and cutting board.

Steps

  1. Place pork, ginger, and the onion green in a pot. Cover with water and simmer gently for 60 minutes.
  2. Drain the pork, discard the initial cooking liquid and onion, and clean the pot.
  3. Return pork to the pot with 600 ml fresh water, sake, and sugar. Simmer for 30 minutes.
  4. Add daikon, soy sauce, and mirin. Cover partly and simmer for 45-60 minutes until pork and daikon are tender, adding water to prevent drying.
  5. Uncover and reduce the sauce gently for 5-10 minutes, spooning it over the pork.

Serving Notes

Serve small portions with Japanese mustard and steamed greens.

Nutrition Note

Pork belly is rich; a vegetable side and modest serving size complement it.

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