An umami-packed, Korean-inspired butter gives it even more dimension.. Get the Recipe.
1 1/2 pounds daikon, peeled and cut into 2-inch chunks.1 1/2 teaspoons cornstarch mixed with 2 tablespoons water.
Season the roast with salt and pepper and dust with flour.In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.
Transfer to a plate.. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes.Add the stock, mirin, soy sauce and star anise and bring to a boil.
Return the meat to the pot, cover and transfer to the oven.
Braise for 2 1/2 hours or until tender, turning once halfway through..Let cool for 10 minutes..
In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.Add the sauce, stirring well to prevent splattering.
Stir in the remaining stock, a little at a time.Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge.