Stewed white radish with pork belly is a home-cooked delicacy that is loved by the public for its unique taste and rich nutrition. Here's how to make a pork belly stew with daikon radish:
Ingredients to prepare
- Pork belly: about 300 grams, choose fatty and lean pork belly for better taste.
- White radish: 500 roots, medium size, about 0 grams, peeled and washed for later use.
- Seasoning: a few cloves of garlic, an appropriate amount of ginger slices, a little green garlic or chopped green onion, soy sauce, oyster sauce, salt, chicken essence, cooking wine, sugar, water, etc.
Cooking steps:
Handle the ingredients: Cut the pork belly into thin slices or small pieces for better flavor and sauté. Peel the white radish and cut it into moderately sized chunks or slices, and the specific shape can be adjusted according to personal preference. Loosen or slice the garlic, slice the ginger, and cut the green garlic or green onion into pieces for later use.
Sauté the pork belly: Put a small amount of base oil in the pan, add the pork belly slices when the oil is hot, change the heat to low and stir-fry slowly. Stir-fry until the pork belly changes color and is slightly oily, and the surface is golden brown.
Stir-fry spices: Add the chopped garlic and ginger slices and continue to stir-fry until fragrant. If you like spicy flavor, you can add a little dried chili pepper and stir-fry until fragrant.
Season and color: Cook in an appropriate amount of cooking wine to remove the fishy smell of the pork belly and increase the aroma. Add an appropriate amount of soy sauce and sugar and stir-fry evenly to color and sweeten the pork belly.
Add the white radish: Put the chopped white radish cubes or slices in a pan and stir-fry with the pork belly. Add an appropriate amount of oyster sauce according to your personal taste to enhance the umami flavor of the dish.
Simmer to reduce the juice: Pour in an appropriate amount of water, the amount of water should be submerged over the ingredients. After boiling over high heat, turn to low heat and simmer to allow the white radish to fully absorb the flavor of the soup and become soft and glutinous. Stir the ingredients appropriately during the simmering process to avoid sticking to the pan. When the soup gradually thickens and the radish becomes soft and flavorful, add a little salt and chicken essence to taste.
Remove from pan and serve: Sprinkle with chopped green garlic or chopped green onions, stir-fry evenly and turn off the heat. Serve the pork belly stew with white radish on a plate and enjoy.
Precautions
- When stir-frying pork belly, pay attention to the control of heat and avoid stir-frying burnt or paste.
- The simmering time of the white radish should be adjusted according to its size and heat to ensure that it is fully cooked and has a soft and waxy taste.
- When seasoning, the amount of various seasonings can be appropriately adjusted according to personal taste.
The pork belly stewed white radish made according to the above steps is fatty but not greasy, soft and glutinous and sweet, and the white radish absorbs the fat and aroma of the pork belly, making it delicious and delicious. Not only is this dish nutritious, but it also tastes great and makes it a delicious ravioli for family dinners or everyday tables.
