Slice the daikon radish into thin pieces. Arrange in a bowl and then add 2 tablespoons salt. Rub salt all over the radish slices and let is stay for 15 minutes. Squeeze the juice out of the radish. Rinse with water until all the salt goes off. Squeeze to release water.

Combine prepared radish, pork, pork liver, sugar, onion, and white vinegar in a large bowl. Toss until well blended. Marinate for 20 minutes.

Heat oil in a cooking pot. Saute garlic until golden brown.

Add the marinated mixture. Let boil. Stir and then adjust the heat between low to medium. Cover the pot and continue to cook for 20 to 25 minutes.

Season with salt and ground black pepper. Serve with warm white rice.