This dish used to look like this dish. I used to always cut Daikon and Pork Belly into large chunky pieces. It takes quite long time to cook until those chunky pieces get tender. Pressure cooker method is good, but I really didn’t want to bother on the other day. What I did was slicing up Daikon and Pork Belly thinly, and cook them in a frying pan which had a large surface. It took only 20 minutes to cook. Much quicker than original method and tasted even better. Why did I never try this way before?
Skinless Pork Belly 400 to 500g
Fresh Ginger 1 small pieces *sliced to thin strips
Sesame Oil 1 teaspoon
Salt 1 pinch
Water 1 cup
Soy Sauce 3 tablespoons
Sugar 1 tablespoons
Dried Chilli Flakes 1/2 teaspoon
Spring Onion 1 *finely chopped
Peel skin of Daikon using a peeler, cut in half lengthways, and slice about 2mm thickness. Also slice a Pork Belly block as thin as you can.
Heat small amount of Sesame Oil in a frying pan over medium to high heat, cook Pork and add 1 pinch of Salt.
When the Pork changes colour, add Daikon slices, Ginger, Water, Soy Sauce, Sugar and Dried Chilli Flakes and bring to the boil. Then reduce the heat to medium to low, cover with lid and simmer for 15 to 20 minutes or until Daikon is soft. Stir occasionally so that all pieces are cooked evenly.
When Daikon is soft, remove the lid and cook over medium to high heat until the sauce is almost gone.
Sprinkle chopped Spring Onion over and serve hot with freshly cooked rice.