Braised Daikon Radish and Pork Belly

Preparation

When simmered with pork belly in a umami-packed broth, daikon radish becomes melt-in-your-mouth soft. Both are infused with a slightly sweet and savory sauce, creating a comforting stew that's ideal for a weeknight meal. This even tastes delicious at room temperature! 

*This recipe originally ran in Japan on HexClad.jp.

1. In a HexClad 10"/25 cm Hybrid Wok, heat the oil over high heat and cook until ginger is tender and fragrant, about 2 minutes. Add the pork and stir fry. Break apart any meat pieces that are stuck together with a pair of chopsticks. Season with salt. Add the daikon and continue stir frying for 1 minute.
2. Pour in the dashi and cover the wok. Simmer over medium-low heat until the daikon is tender, turning the pieces a few times so everything absorbs the dashi, 12 to 15 minutes.
3. Add the soy sauce, mirin and sugar to the wok. Simmer uncovered for another 5 to 7 minutes until the daikon and meat absorb the seasoned dashi and begin to glisten.
4. Season with pepper. Transfer to a serving bowl and garnish with chives.