Pork Belly and Daikon Nimono
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Ingredients
- 500 g pork belly slices
- 350 g mooli (daikon radish)
- 15 g fresh ginger, sliced
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 868 kcal
- Protein
- 24.5 g
- Carbohydrate
- 72 g
- of which sugars
- 10.4 g
- Fat
- 51.5 g
- of which saturates
- 17.3 g
- Fibre
- 2.7 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the pork belly into bite-sized pieces. Heat the vegetable oil in a large pan over a medium-high heat and fry the pork for 4-5 minutes until lightly browned.
- 3
Peel the mooli and cut into thick chunks, then add to the pan with the ginger.
- 4
Pour in the soy sauce, mirin, sake, caster sugar and 300ml water and bring to a simmer.
- 5
Cover with a lid slightly ajar and cook on a low heat for 35-40 minutes, stirring occasionally, until the mooli is tender and the pork has no pink remaining.
- 6
Uncover and simmer for 5 minutes more to reduce the sauce until syrupy.
- 7
Serve over bowls of the rice.
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