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How to Make Perfect My Mother's Staple Simmered Pork Belly and Daikon Radish

How to Make Perfect My Mother's Staple Simmered Pork Belly and Daikon Radish

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My Mother's Staple Simmered Pork Belly and Daikon Radish Recipe

My Mother's Staple Simmered Pork Belly and Daikon Radish

To cook My Mother's Staple Simmered Pork Belly and Daikon Radish you only need 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of My Mother's Staple Simmered Pork Belly and Daikon Radish :

  1. You need to prepare Daikon radish.
  2. Provide Pork belly (Thinly sliced).
  3. Provide ◎Japanese dashi stock.
  4. You need ◎Mirin.
  5. Prepare ◎Soy sauce.
  6. You need to prepare ◎Sugar.
  7. Provide Red chili pepper.

Garnish with scallions or grated daikon radish. The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a Let's first pickle some julienned daikon radish and carrots. All you do is throw the veggies into a Then let's marinate this pork belly awesomeness in a hoisin-soy sauce-honey-vinegar-sesame oil. My mom said I should blanch *both* the belly and the.

My Mother's Staple Simmered Pork Belly and Daikon Radish step by step :

  1. Cut the daikon radish into 2cm slices and cut each in half lengthwise. Boil, then drain..
  2. Add the ingredients marked ◎ to the pot and simmer for about 15 minutes. Add red chili peppers to taste..
  3. Once the daikon radishes become soft and flavorful, add the pork belly, bring to a boil, skim off the scum, and you done..

I figured I'd brown the pork belly first in a pot. Then add the mushroom soaking liquid, chicken broth. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. Simmered or braised dishes, also known as nimono, are a staple in Japanese cuisine. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.

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