Braised radish

Overview

Braised pork is a traditional Chinese dish. Well-cooked braised pork: fat but not greasy, crispy but not crumbly, sweet but not sticky, thick but not salty, so it is loved by everyone. Well-cooked braised pork, each piece coated in rich sauce. The skin and fat part are soft, rotten, and slippery, and they melt in your mouth with just a sip. Mr. Su Dongpo is the one who has the most experience in making braised pork: use less water and slow down the fire. When the fire is sufficient, it will be beautiful! I have read very few of Mr. Su's poems and articles, and naturally I have not understood the true meaning of Mr. Su's braised pork, but I love braised pork in my heart. Radish and cabbage are the most popular vegetables in northern winter. In the past, every family would stock up on a lot of cabbage and radish in early winter to prepare for heavy snowfall. Radish is also known as ginseng. In addition to being a vegetable, radish also has some nourishing and health-preserving effects. Both radish and cabbage have their own preferences. Let’s take radish as an example today. I have had enough of the traditional stewed radish with clear soup and low water content. It must be a good taste to cook the radish with braised pork recipe. The radish stewed with this recipe soaks up the broth of the braised pork, and is soft and fragrant. Its texture and taste are comparable to that of the braised pork.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• full banquet of manchu and han dynasties
• cinnamon
• dried red pepper
• old soy sauce
• pork belly
• red radish
• refined salt
• rock sugar
• star anise
• fragrant leaves
• vegetable oil

Ingredients

Steps

1. 1 Wash the pork belly and cut into large pieces, put it into a pot of water and bring to a boil.

   

2. 2 Skim off the foam and take out the pork belly.

   

3. 3 Pour a little oil into the pot and add rock sugar.

   

4. 4 Stir-fry over low heat until the rock sugar melts and turns golden brown.

   

5. 5 Pour in the pork belly and stir-fry over low heat until the meat turns golden brown.

   

6. 6 Pour hot water into the pot, because it will take a little longer to stew, so you need to add more water.

   

7. 7 Add ginger, cinnamon, star anise, bay leaves, dark soy sauce, and dry red pepper if you like spicy.

   

8. 8 Wash the radish and cut into cubes.

   

9. 9 After stewing the pork belly for 40 minutes, add the radish. After stewing for 20 minutes, add refined salt to reduce the juice.