Cut the daikon radish into fairly large pieces.
Cut the pork into bite sized pieces, and season with salt and pepper.
Heat oil in a frying pan or pot over medium heat, and cook the pork. When it is cooked, add daikon radish and cook for an additional 3 minutes.
Add the amount of water indicated on the curry roux box and bring to a boil. Skim off the scum, turn the heat down to low, and simmer for another 20 minutes with the lid on.
When a bamboo skewer goes easily through a piece of daikon radish, turn the heat off and dissolve the curry roux. Turn the heat back on to low and simmer for another 10 minutes.
Add 1 tablespoon of soy sauce to finish.
Sprinkle chopped green onion if you like, and serve.
Story Behind this Recipe
I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)
The daikon radish is tastier cut into large pieces. The cooking time varies on the size of daikon radish pieces. The liquid in the pan will evaporate as you simmer, so add water after dissolving the curry roux. This is also delicious with ground pork.