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1
Chop the pork belly into 8 even pieces.
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2
Place the skin side down, and cook until golden brown in a heated pan.
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3
Fry the other sides as well.
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4
When they start to brown, wipe the oil with a paper towel.
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5
Pour enough water to cover the meat, bring to a boil, then discard the water.
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6
Add ingredients to the pan, and bring to boil again.
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7
Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
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8
Add peeled and chopped daikon radish.
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9
Bring to a boil again, and turn down the heat to low.
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10
Cover with a lid, and simmer for 60 minutes.
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11
Add soy sauce and sugar, and bring to a boil again.
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12
Turn down the heat to low, and simmer for 20 minutes.
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13
After simmering, the daikon starts to become translucent and change colour as illustrated in the picture.
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14
Skim off the fat and leave in the pan with the lid on.
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15
When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
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16
Both pork kakuni and daikon radish have a mild flavour.
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17
If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
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18
Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.
