How to make braised pork with white radish, simple and delicious

1. Ingredients for braised meat with radish

Pork belly: 500g

White radish: 3 roots

Shallots: 5 bulbs

Chili: 1 fruit

Cooking oil: 3 tablespoons

Fish sauce: 2 tablespoons

Bitter candy: a little

Common spices: Salt, sugar, MSG, ground pepper

2. How to make simple braised pork with white radish

Step 1: Prepare ingredients

Soak the pork belly in diluted salt water for about 5 minutes, then rinse with cold water and drain to remove the odor. Then, cut the meat into bite-sized pieces.

Wash the radish, peel and cut into bite-sized pieces.

Wash and chop green onions. Peel and chop shallots. Wash and drain chili peppers, chop finely.

Step 2: Marinate the meat

Put the pork belly in a bowl and marinate with minced shallots, 1 teaspoon salt, 1 tablespoon seasoning powder, 1/2 teaspoon MSG, and a little bitter candy. Then, mix well and leave for about 15 minutes for the meat to absorb the spices.

Step 3: Braise meat with radish

Place the pot on the stove, add all the marinated meat, turn on medium heat and stir-fry for about 5 minutes until the meat is firm.

Next, add 1/3 cup of rice water to the pot, pour in all the radish, stir well once to mix the ingredients, cover and simmer over low heat for about 10 minutes.

After 10 minutes the meat and radish are cooked, add 1 teaspoon of sugar, 1 tablespoon of fish sauce, mix well.

Cook for another 2 minutes, then season to taste, turn off the heat and serve the dish on a plate. Sprinkle with some chopped green onions, ground pepper and chopped chili to finish.

3. Some notes when cooking braised meat with radish

To cook delicious braised pork with radish, you should choose pieces of pork belly with a balanced amount of meat and fat so that it will not be greasy when eaten. Delicious pork belly will have a layer of opaque white fat, a layer of pinkish red meat, and a dry outer layer that does not feel sticky to the touch.

You should choose meat that when pressed with your hand you can still feel the elasticity, the meat is still firm. When smelling fresh meat, it will have the characteristic smell of raw food, spoiled meat will have a foul, rotten or strange smell.

You should buy medium-sized white radishes that are tapered towards the ends. Radishes with thick ends are usually very watery and bland in taste. Fresh white radishes will have their stems and roots intact, and the stems will be fresh and intact.

Avoid white radishes whose stems have rotted, while the skin is still shiny, because they may have been injected with preservatives. When processed, they will not taste good and are not good for your health.

A good braised pork with radish dish is one where the pork is tender and slightly fatty, and the radish is just cooked, still crispy and sweet.

Braised pork with white radish is extremely eye-catching, with the fragrant smell of green onions and ground pepper. This dish is delicious when served with rice.

By Family