Kagoshima Kurobuta Steak with Daikon Ponzu

Pat Kagoshima Kurobuta pork loin dry with paper towels. Season both sides generously with salt and black pepper.

Peel daikon radish and grate it finely. Lightly squeeze excess liquid from the grated daikon radish. Thinly slice scallion into small rounds. Peel fresh ginger and grate it finely.

Heat vegetable oil in a large frying pan over medium-high heat. Once hot, place the seasoned Kagoshima Kurobuta pork loin in the pan.