braised pork belly and daikon radish with a soft egg

Buta no Kakuni

Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltingly tender, and flavors hearty and sweet daikon radish. It's a bit more rich and spiced than versions I've had in Japan, and is exactly how I like it, including a soft, rather than hard, boiled egg.

Not a pork fan? I've included some other great ideas that utilize the same technique.