Buta Bara Daikon: Melt-in-Your-Mouth Pork Belly Stew

Buta Bara Daikon Directions

• Prepare Key Ingredients
  Cut 150g pork belly into 3cm pieces. Peel 10cm of daikon radish and cut into thick half-moon slices about 1cm thick. Julienne 10g fresh ginger. Slice 1/2 bunch of green onions into 1cm pieces, separating white and green parts. The thickness of the daikon is important - too thin and it will fall apart, too thick and it won't absorb enough flavor.
• Render Pork Fat
  Heat 1 tablespoon sesame oil in a pot over medium heat. Add pork belly pieces and cook until lightly browned on all sides and some fat has rendered, about 5 minutes. Don't rush this step - the rendered fat adds tremendous flavor to the final dish.
• Add Daikon And Aromatics
  Add daikon slices and white parts of green onions to the pot. Stir-fry for 2-3 minutes until the daikon begins to become translucent at the edges. The brief stir-frying helps the daikon absorb flavors better during the braising process.
• Create Savory Broth
  Add 200ml water, 2 tablespoons each of soy sauce, mirin, and sugar, along with 1/2 teaspoon dashi powder. Bring to a gentle boil, then reduce heat to maintain a simmer. The balanced ratio of soy sauce, sweetener, and dashi creates the foundation of classic Japanese flavor.
• Braise To Tender Perfection
  Simmer uncovered for about 20-25 minutes, occasionally spooning the cooking liquid over any exposed ingredients. The broth will gradually reduce and concentrate in flavor while the daikon becomes translucent and tender. The pork should become meltingly soft with the fat partially rendered into the sauce.
• Reduce For Glazed Finish
  When daikon is fully tender (easily pierced with a chopstick) and the liquid has reduced by about two-thirds, the dish is ready. The remaining sauce should be thick enough to lightly coat the ingredients with a glossy sheen. If needed, increase heat slightly at the end to reduce more quickly.
• Garnish And Serve
  Transfer to a serving dish, arranging the pork and daikon attractively. Sprinkle with the reserved green onion tops. The contrast between the rich, glazed ingredients and the fresh green garnish enhances both visual appeal and flavor complexity.