SERVES: 6

1-1/2 lb. belly or shoulder pork

1 block tofu

1 large daikon

1 bunch mustard cabbage

2-1/2 cups pork stock

oil for frying

Seasonings:

1/4 cup shoyu

2 tsp. sugar

dash msg

Cover and parboil pork for 30 minutes. Cut tofu into 2 x 1/2 x 1/2 inch sizes. Place on clean dishcloth and blot. Sprinkle salt. Deep-fat fry until golden brown. Cut soaked mushrooms into 1/2 inch strips. Scrape skin off daikon and cut into 2 x 1/2 x 1/2 inch sizes. Blanch mustard cabbage and cut diagonally in 1/2 inch lengths.

Bring stock to a boil in pot. Add daikon, mushrooms, and cook for 15 minutes. Add pork, tofu, and seasonings. Bring to a boil, lower temperature, simmer for 10 minutes, and add mustard cabbage. Bring to a boil and serve.