Radish and Pork Belly Stew With Miso （日式萝卜焖猪小腩）

I like radish. Especially the Japanese-style stewed radish with simple soy sauce that is a common food item in most  buffet's Japanese food section. It gives me a homely feel each time I eat it. In my recent last trip to Bintan Club Med, this dish was a daily item in their lunch (some time breakfast and dinner too) buffet spread. And, I offered a generous serving to myself daily throughout the 4-day stay :)

Just when I was craving for it, I saw Wokking Mum posted her Radish and Ribs Stews which prompted me to cook this for our Sunday dinner - Radish and Pork Belly Stew with Miso.

This flavourful and easy to prepare homely dish is a good companion with hot steaming white rice. After stewing in the slow-cooker for 3 hours, the pork belly chunks are so soft that they really melt in my mouth. And the main cast of this dish - the radishes are equally soft and sweet that they melt in the mouth too :)

Radish and Pork Belly Stew with Miso Recipe 
Serve 4


Ingredients:

• 1 pack of Australian air-flown pork belly, cut into chunks
• 1/2 quantity of a large Radish, skin peeled and cut into small chunks
• 1 quantity of Carrot, skin peeled and cut into small chunks
• 1 quantity of white Onion, skin peeled and cut into quartered
• 5 cloves of Garlic, chopped
• few pieces of thinly sliced gingers
• Water,  sufficient amount to cover all the ingredients in the pot

Seasonings: 

• 2 tbsp Japanese Miso Paste
• 3 tbsp Japanese Mirin
• 2 tbsp light Soy Sauce
• 1 tbsp raw Sugar

Cooking Steps:

1. Place all ingredients in a slow cooker
2. Mix all seasonings together to combine
3. Pour in the seasonings mix and stir all the contents in the pot to combine 
4. Cook in the slow cooker at high for 3 hours until your desired softness

Enjoy the flavourful and homely dish with hot steaming rice.