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Pork Belly and Daikon Adobo

Name: Pork Belly and Daikon Adobo
Total time: 40 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 300g (in one piece) Pork belly; 1/3 Daikon radish; 2 cloves Garlic; 3 tbsp Soy Sauce; 3 tbsp Vinegar; 1 tbsp Sugar; 1 Bay leaf; A pinch Black Pepper; 200ml Water

Main Dish

⏱ 40 min

👥 Serves 3

Difficulty ⭐

Japanese pork belly and daikon simmered in Filipino adobo's vinegar and soy — a tangy yet rich braise.

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📖 The Story Behind This Dish

A creative dish bringing the technique of adobo, the Philippine national dish simmered in vinegar, soy sauce, garlic, and bay leaf, to the Japanese home dish of pork belly and daikon. The vinegar tenderizes the pork, and the sweet-tangy broth soaks into the daikon. The seasoning is simple and easy to remember. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a winter evening, pork belly and daikon simmer brown in a pot as a faint scent of vinegar drifts through the kitchen and rice is readied.

🥕 Ingredients (serves 3)

Pork belly 300g (in one piece)
Daikon radish 1/3
Garlic 2 cloves
Soy Sauce 3 tbsp
Vinegar 3 tbsp
Sugar 1 tbsp
Bay leaf 1
Black Pepper A pinch
Water 200ml

👩‍🍳 Instructions

Cut the pork belly into 3cm cubes and the daikon into 2cm-thick quarter rounds.
Brown the pork in a pot and wipe off the rendered fat.
Add the daikon, crushed garlic, soy sauce, vinegar, sugar, bay leaf, and water.
When it boils, cover and simmer on low for 30 minutes.
Uncover, reduce until the liquid thickens, and sprinkle with pepper.

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