Simmered Pork Kakuni & Lustrous Daikon Radish

Simmered Pork Kakuni & Lustrous Daikon Radish

These blocks of pork kakuni (simmered pork belly cubes) are so flavorful and tender. The slices of daikon radish also absorb the seasoning and have a beautiful lustre! You can change the flavour from mild to rich depending on the simmering time.

Ingredients: 4 servings

Pork belly (block)
600 g
Daikon radish
100 ml
100 ml
○Ginger (sliced)
1 thumb
○Dashi stock granules
1 teaspoon
Soy sauce
3 tablespoons
3 tablespoons


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

Story Behind this Recipe

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.