Pork and Daikon (white radish) Nikomi (stew) - A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork). The daikon is cooked until it becomes semi-transparent and tender. The meat sauce has a typical Japanese flavour. *Reserve the daikon radish greens.

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Homemade Pork and Daikon (white radish) Nikomi (stew) Recipes.

Radish and pork is one of them! Weather's pretty chilly lately, what could be more comforting than a bubbling. We are making Motsu Nikomi, pork chitterlings stew, using a pressure cooker. You can have Pork and Daikon (white radish) Nikomi (stew) using 7 ingredients and 5 steps.

Pork and Daikon (white radish) Nikomi (stew) Ingredients

You need 800 g of Pork Belly.
You need 1 of Large Daikon (white radish).
You need 5 Slices of ginger*.
You need 4 tbsp of Soy Sauce*.
Prepare 50 ml of Water*.
Prepare 2 tbsp of Sake(or white wine)*.
You need 4 tbsp of Sugar*.

There isn't any unwanted smells of motsu. The tender motsu has absorbed the broth. Why I use white radish today? Because white radish can reduce the oil feeling of the pork thus give the dish a better taste.

Pork and Daikon (white radish) Nikomi (stew) step by step

Cut the pork belly in 3cm width. Peel the white radish, cut vertically in half, then in 3 cm width..
Braise the pork in a pan in mid heat for 6 minutes till golden. Pour water to cover, bring to boil and simmer for 5 min. Discard the water..
Place the pork, radish and all of the seasoning with * in the pressure cook. Cook in mid pressure for 20 minutes..
Once done, remove the lid and cook in low-mid heat till the sauce is dense.
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Recipe: Easy Pork and Daikon (white radish) Nikomi (stew) - Chinese people eat lots of white radish in cold winter because it can strengthen the body's immune function, help to digest and absorb. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves. The Best Daikon Radish Recipes on Yummly

I believe you can make great and tasty Pork and Daikon (white radish) Nikomi (stew) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!