This sauteed daikon (Ginisang Labanos) is one of my favorite comfort dishes to cook. Daikon is one of my favorite vegetables because not only is it good in sinigangs (Filipino sour soup) and pickled, but also delicious when sauteed. Sautéed daikon – or Ginisang Labanos – is one of the many dishes that I learned to cook from my mom. Every time I cook this dish, it brings back memories of the time we spent together when she was here in Vancouver. She is now back in the Philippines, where she is happy in a warm and familiar environment.This dish is so simple and easy to make. Chopped shallots are sauteed in hot oil and then the ground pork is added. The sliced daikon is added when the pork is brown and cooked. The daikon is then cooked until tender. Vinegar is added at the last minutes of cooking, resulting in a tangy and tasty dish, the way I like my sauteed daikon to be.
- 1 medium size daikon ,about 1 lb, peeled and sliced crosswise thinly
- 2 tbsp olive oil
- 1 small shallot ,chopped
- ½ lb lean ground pork
- 1 tbsp fish sauce , or 1 tsp kosher salt plus more to taste
- 3/4 cup water
- 1/3 cup white vinegar
- Freshly cracked black pepper ,to taste
In a skillet, heat the oil over medium heat. Add the shallot and sauté until soft, about 2 minutes. Add the pork and sauté until no longer pink, 3-4 minutes. Add the fish sauce or salt, and stir to combine.
Stir in the daikon, cover and cook, stirring occasionally, for 5 minutes. Add the water and stir. Without stirring add the vinegar. Let the mixture boil, stir and cook, covered and stirring occasionally until the daikon is tender, about 4 minutes. Add fish sauce or salt, to taste. Season with freshly cracked black pepper.
Serve with steamed rice and fish sauce on the side.