Pork-Daikon-Greens Stew

My mom makes this often, and I like this recipe a lot too. Usually daikon requires a lot of stewing time for the flavor of the broth to really seep in, but with this recipe the idea is to slice the daikon into paper thin pieces so that stewing time can be cut very short. It's yummy with tofu too, but today I just used pork, daikon, and greens (the daikon leaves plus some kind of locally grown Chinese cabbage). There's something about this dish that just tastes like home.