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Cinnamon Braised Pork with Daikon

We’ve been getting more snow this winter than I can remember since moving to New York in 2006. The snow really transforms the city from a dingy grey concrete jungle to a pristine white wonderland that brightens even the darkest alleys. Walking up the middle of a milky white Broadway without a car in sight,
Course Entree
Cuisine Experimental, Japanese
Level Beginner
Main Ingredient Pork
Diet Dairy-Free, Gluten-Free, Low-Carb
Servings 6 serving


  • 2 tablespoons vegetable oil
  • 1 block konnyaku (sliced 1/4-inch thick)
  • 770 grams pork butt (cut into 1 1/2-inch cubes)
  • 1 large onion (sliced thinly)
  • 3 cloves garlic (minced)
  • 1 burdock root (peeled and cut into diamonds)
  • 2 medium carrots (peeled and cut into diamonds)
  • 1/2 medium daikon (peeled, and cut into uniform 1-inch thick wedges)
  • 2 tablespoons honey
  • 1/2 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 cinnamon sticks


  1. Heat a large dutch oven over medium high heat until very hot. Add the oil then the konnyaku (be very careful it will spatter). Fry until the smooth surface of the konnyaku becomes rough. Transfer the konnyaku to a bowl. Add the pork to the pot in a single layer and allow one side to brown before flipping and browning the other. If the pork sticks to the pan it's not ready to flip yet. Transfer the pork to the same bowl as the konnyaku.
  2. Add the onions and garlic and sauté until the onions are wilted. Add the gobo, carrots, daikon, and honey and continue sautéing for about 1 minute. Add the sake, mirin, soy sauce, and cassia bark along with the pork and konnyaku and stir to combine. Partially cover the pot with a lid, turn down the heat to low and allow it to simmer until a fork easily passes through the pork (about 2 hours), stirring occasionally to ensure everything gets evenly cooked.
  3. Serve with rice, or reduce the sauce and toss the meat, vegetables, and reduced sauce with homemade ramen noodles.