Braised pork with radish

Method

1. 01

   Step 1

   First, wash the pork belly and cut it into slightly larger pieces. Choose pork belly with alternating layers of fat and lean meat so that the finished product will be fatty but not greasy.

   

2. 02

   Step 2

   Peel the radish and cut it into chunks. Cut the scallions into sections and the ginger into small slices. Prepare rock sugar, star anise, and cinnamon.

   

3. 03

   Step 3

   Place the pork belly in a pot of cold water, bring it to a boil over high heat, and then cook for two minutes. Skim off the foam on the surface with a spoon, then remove the pork belly and drain it. Alternatively, pat the surface dry with kitchen paper.

   

4. 04

   Step 4

   In a separate pot, heat some cooking oil to medium-high heat, add rock sugar and stir-fry quickly until melted. Be careful not to burn it, otherwise the whole dish will taste bitter.

   

5. 05

   Step 5

   Next, add the pork belly and stir-fry until the pork belly is coated with the caramel color and the surface of the meat is golden brown.

   

6. 06

   Step 6

   Add light soy sauce, dark soy sauce, and cooking wine, and stir-fry quickly until the pork belly is colored.

   

7. 07

   Step 7

   Add scallion segments, ginger slices, star anise, and cinnamon, and stir-fry until fragrant.

   

8. 08

   Step 8

   Add enough water to cover the ingredients in the pot. It's best to add enough water at once. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 40 minutes.

   

9. 09

   Step 9

   Add the radish and stir-fry evenly. Continue to simmer over medium-low heat for about 20 minutes until the radish is soft and tender.

   

10. 10

    Step 10

    Finally, add salt to taste, turn up the heat and stir-fry until the sauce thickens.

    

11. 11

    Step 11

    A delicious and nutritious braised pork belly with radish is now ready!