1 lb 2 oz boneless pork belly, rind trimmed and cut into 1½ in. pieces
2 teaspoons oil
1 small carrot, peeled and sliced into 2 cm ¾ in thick rounds
5½ oz daikon, cut into 2 cm ¾ in pieces
1 cup dashi
¼ cup sake
¼ cup Japanese soy sauce
1½ tablespoons mirin
1½ tablespoons fine sugar
1 tablespoon julienned ginger
3 tablespoons red miso
Japanese mustard, to serve
Steamed rice, optional, to serve
Bring a large saucepan of water to a simmer. Place the pork belly in a bamboo steamer and sit over the saucepan. Cover tightly and steam for 1½ hours, or until the pork is nearly tender.
Heat the oil in a saucepan over medium–high heat. Add the pork and cook for 3 minutes, or until golden. Add the carrot and daikon and stir to coat. Add the dashi stock, sake, soy sauce, mirin, sugar and ginger.
Cook, uncovered, for 30 minutes, or until the pork is tender.
Combine the miso with 1 tablespoon of water. Add to the pork and stir to dissolve.
Serve with the Japanese mustard and bowls of rice, if desired.