Start out by slicing the tops off the Enoki mushrooms and reserving fro garnish at the end, then dice up the stalks. And using a mandoline slice the Daikon into a julienne – or you can use a knife to cut it into long “noodles”.
Start the stock reducing in a pan on the back boiler. It will reduce to about half it’s volume.
In a frying pan fry the garlic and ginger in the sesame oil, add the diced capsicum and the enoki stalks – then add contents to the reduced stock.
Now the pan is seasoned cook the pork belly. The fat will render out and fry the meat till it is golden and set it aside.
Now fry the daikon “Noodles” until they are golden brown.
Dish the reduced soup into a bowl and add the Daikon “noodles” in the centre.
Fry the tops of the enoki and add them to the dish as a garnish
Balance the fried pork belly “rashers” on top of the radish and serve.