Stewed radish and pork belly soup

Boil the pork belly in boiling water with an appropriate amount of crushed ginger (not included in the recipe) and the green part of a spring onion (not included in the recipe) for 1 hour, then cool completely in the refrigerator. Once cooled, cut into blocks the amount you will use (about 120g), and wrap the remaining portion in plastic wrap and store in the refrigerator

Cut the ginger into long strips. Cut the daikon radish into bite-sized pieces and boil until cooked through

Heat 1 tablespoon of scallion oil in a pan and fry the pork, then add the ginger, daikon radish, sake, and Chinese soup and bring to a boil. Remove any scum that appears

Add salt, pepper, and sugar to taste. Add scallion oil around the side of the pot and it's done