[My Family Recipe 18] Braised Pork Belly with Daikon Radish

For the past few years, I have started making braised pork belly with daikon radish as a year-end gift. I have loved it since I was a child, but since it takes time and effort, it is a special treat I make once a year.
I use Harumi Kurihara's recipe as a reference. Please enjoy it for entertaining as well.

How to make Braised Pork Belly with Daikon Radish (Serves 4)

• Daikon radish: 8 slices, 4 cm thick

• Pork belly (block): 600 grams

• Pork boiling liquid: 4 cups

• Dashi stock pack: 1 pack

• Sake: 1/4 cup

• Sugar: 4 tablespoons

• Mirin: 4 tablespoons

• Soy sauce: 4 tablespoons

• Eggs: 4

1. Bring enough water to cover the pork to a boil in a pot, add the pork, and once it boils again, boil for about 2 minutes, then drain in a colander. Repeat this process one more time.

2. Discard the water from step 1, add 8 cups of fresh water, and bring to a boil. Return the pork to the pot, cover, and simmer over low to medium heat for about 1 hour until tender.

3. While the pork is simmering, peel the daikon radish (I cut them into half-moons this time) and place them in a separate pot. Add enough water to cover and place on heat. Once it boils, adjust the heat to a gentle simmer and parboil for about 30 minutes. It should be soft enough for a bamboo skewer to pass through easily.

4. Remove the pork from step 2 and cut into roughly 8 equal pieces. Reserve 4 cups of the boiling liquid (add water if necessary).

5. Place the boiling liquid, dashi pack, and seasonings into a large pot and bring to a boil. Add the parboiled pork and daikon, and once it boils again, cover with a drop-lid and simmer for 1 to 1.5 hours over low heat.

6. While it is simmering, boil the eggs in a separate pot. Peel them, and once step 5 is finished, soak them in the cooking liquid while it is still hot. Done!

When serving, add some Japanese mustard to taste. Harumi Kurihara seems to serve this Western-style on a flat plate with boiled broccoli and sudachi citrus.

Usako isn't a fan of fatty meat, but this is melt-in-your-mouth tender and sweet, and delicious. To make it more filling for the kids, I also added some soy-marinated eggs. It keeps in the refrigerator for two or three days.

Now then, there is actually a follow-up story to this pork belly and daikon dish.
I spent three hours cooking it the night before I left for my hometown for the year-end holidays so I could bring it with me. I put it in a large plastic container and placed it in the fridge.

As you might have guessed... in the morning rush, I left it behind (tears). I didn't realize it until two hours into the drive. My kind husband suggested, "Should I take the train back to get it?" but it would be a waste of time and money. I tearfully gave up. Actually, I couldn't recover for a while and was filled with regret. But since it was the auspicious New Year, there was no point in dwelling on it forever, so I decided to forget about it.

Then, a week later. I returned home from my parents' house, cautiously opened the refrigerator, and took the lid off the container...
Looks fine.
Sniff, sniff. Smells fine.
Taste test. Tastes fine.
I took the plunge, served a portion in a bowl, and reheated it in the microwave... *huff huff*. It was as delicious as always.
Even after some time passed, my stomach was fine.

Surprisingly, we all safely enjoyed it! That was the story of the New Year's pork belly and daikon.
Please, all you good children, and of course all you wise adults too, never try this at home. Even if it is at your own risk, deciding whether or not to eat food that (might have) spoiled is a real test of judgment...