1. Wash and peel daikon, cut off the stem.
2. Cut in half lengthwise then slice into thin half-circles.
3. Combine soy sauce, vinegar, sugar, salt, ginger, garlic and chile powder in a small saucepan.
4. Stir together and gently heat to a boil.
5. Allow to simmer for 3-5 minutes.  Let cool.
6. Add to sliced daikon, toss together and transfer to a covered container or ziplock bag.
7. Place in the refrigerator overnight , allowing it to pickle.

Stir-Fry

1. Using a sieve or colander, drain the pickled radish from the vinegar.
2. Remove ginger and garlic from the radish slices as well and discard.
3. Cut the pork into thin but wide slices.
4. Lightly sprinkle with salt and pepper.
5. If you prefer more tender pork, add a dash or two of meat tenderizer with a splash of water (or beer, as I do).  Mix together and let sit for 10-15 minutes.
6. In a wok on high heat, add 2-3 tbsp of oil.
7. Add sliced ginger and sliced garlic and stir continuously to allow the ginger and garlic to infuse into the oil but not burn (about 1-2 minutes).
8. Add sliced pork and stir-fry for 3-5 minutes or until pork is no longer pink.
9. Next, add drain pickled radish and stir-fry for about 2-3 minutes or until radish is cooked but still crisp.
10. In the last stages of cooking, add the green scallion parts and stir together.
11. Cook for a minute then turn off the heat and add the diced white parts of the scallions as a garnish.  Serve with rice and enjoy!