Braised Pork Belly with Pickled Radishes

In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.

Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.

从砂锅中倒出除1汤匙脂肪以外的所有脂肪。加入洋葱，用盐轻轻调味，用中等热量煮，搅拌，直到变软约5分钟。加入腌料和鸡肉汤，刮擦砂锅底部的所有碎屑。将猪肉放回砂锅中，煮沸。在烤箱中盖上并炖2小时，直到肉几乎变软。揭开并炖1小时，直到肉非常嫩为止。

Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.

预热肉鸡。从热量烤猪肉直至酥脆，大约2分钟；将其切成十二个1/2英寸厚的切片，然后放入浅碗中。汤匙四周汤匙，并用葱装饰。与腌萝卜和米饭一起食用。