Skip to main content

Braised pork belly with radish





My daughter once enquired about the fastest, easiest, and tastiest way to prepare braised pork. The fewer dishes that need to be washed, the better. She needed a recipe with braised pork that could be made by simply combining all the ingredients in a pot and letting them simmer. When I give it some thought, I realize that she would enjoy this braised port belly with radish.

Because of the ginger, garlic, dried chilli, and star anise, this meal has a lot of flavours. I like to use a lot of ginger to flavour the pork. Due to the lengthy cooking process, the ginger that has been simmered is excellent. As the meat cooked slowly over low heat. The smell of meat permeated the kitchen and was very alluring.

When the meat is done being braised! Goodness!! It has me completely drooling. Pick up a piece of meat with a pair of chopsticks and take a bite. Fat but not greasy. It melts in your mouth and leaves a lingering flavour. After being cooked, the radish in particular tastes amazing. The radish adds a refreshing touch and balances the fat in the pork belly, making it a perfect match for the flavorful meat. Simple to prepare and tasty recipe that requires little effort and cleanup. Who would not want that for a meal?

Are you drooling? This is an easy and delicious recipe which you should have in your back pocket. One wok does all the work. let us get all the ingredients to hand and the detailed instruction to make a delicious, braised pork belly with radish.

I am using green radish for this dish. You may option for white radish. White radish tastes crisp and slightly spicy, while green radish is sweeter, juicy and tender. Anyway, both types are work for this braised pork dish. 

You may have observed that sauce is always included in many Chinese stir-fry recipes or braised meat dishes a lot of Chinese recipes. You may add some cornstarch solution to thicken the sauce to your preference consistency.  And as an extra bonus, the cornstarch gives the marinade and sauce a shiny sheen.

With all the ingredients ready, let's get started. I sincerely hope you find this recipe helpful and that you thoroughly enjoy these easy braised pork belly with radish!




INGREDIENTS


1kg pork belly

500g radish

600ml water

80 g sliced ginger

10 garlic cloves, peeled

Assorted color capsicum, cut into small size

 

SEASONING

4 tbsp oyster sauce

4 tbsp light soy sauce

2-star anises

50g rock sugar

2 tbsp Shaoxing wine

3 tsp sesame oil

1 tsp salt

1 tsp pepper

 

CORN STARCH SOLUTION (mixed well)

2 tsp corn flour

5 tbsp water

 


METHODS

1)  Cut pork belly into pieces. Combine all the seasoning ingredients with the pork and marinate for 30 minutes 

2) Peel the radish and cut it into big chunks.

3) Heat 3 tbsp of cooking oil in a wok, Sauté the garlic and ginger until fragrant. Add in the pork and stir fry for 2-3 minutes until the pork change colour slightly. Add in radish and water. Water should be enough to cover all the ingredients.

4) Cover with lid and simmer over low heat for about 30 minutes or until the pork is tender , stir it occasionally.

5) Taste a piece of pork, it should be very tender.  Add in the corn starch solution. Stir well.

6) Add in the assorted color of capsicum to the pork, stir well, and let it cook for another 3 minutes. 

8) Taste the sauce for seasonings and adjust, if necessary. Serve with steamed rice and ENJOY!!

 


 




Labels:

Comments

Post a Comment

Popular posts from this blog

Pumpkin Sago Dessert（南瓜西米露）

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...
Post a Comment
Read more

Hakka Braised Pork Belly with Black Fungus

There was once I went to a bookstore and found this "The Hakka Cookbook" by accident. This book's subtitle is "Chinese Soul Food Around the World". According to the text, Hakka food exhibits the Hakka people's economical, not luxurious, and generous hospitality. Hakka cuisine has many health benefits because the Hakka people are dedicated to their pursuit of methods of preserving health and are skilled in utilizing the scientific principles concealed in nature. Hakka food has currently established itself as a representation of Cantonese cuisine. The two primary specialties are Hakka-stuffed tofu and salt-baked chicken. This meal is available at restaurants and is highly well-liked. Braised Pork Belly with Black Fungus is one of the dishes from this book that I have come across. Although the black fungus does not have a pleasing appearance, it is incredibly nutrient-rich. A daily intake of 5 to 10 grams of black fungus can support cardiovascular heal...
Post a Comment
Read more

Ants Climbing A Tree (蚂蚁上树）

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...
Post a Comment
Read more