Braised Pork and Japanese White Radish
Known as a winter vegetable, Japanese white radish contains plentiful of water and sweetness during the season. Add slurry in the soup to allow all flavors to blend.
PREPARATION
- Dice pork into 5cm cubes. Boil water in a pot, cook the pork for 5-7 minutes, and drain.
- Peel and slice garlic.
- Peel and cut Japanese white radish into rolling wedges.
- Heat vegetable oil in a frying pan, and add STEP2. When you smell the garlic cooking, add STEP3 and stir-fry well. Put STEP1 in the pan and stir-fry.
- Pour the mixture of sugar (2 tablespoons), a pinch of salt, water (300ml), and "KOMBU TSUYU" (50ml) into STEP4. Cover the pot with a lid and simmer for 30 minutes.Add doubanjiang (Chinese chili bean sauce), as you like, to add spiciness.
- Add slurry into STEP5. Stir until thickens and serve. Place parboiled field peas on a side as you like.
| Servings | 4 servings |
|---|---|
| Cooking Time | 50 mins |
| Calories (1 serving) | 434 Calories |
| Sodium (1 serving) | 1.6 g |
Ingredients
400g Pork ribs
500g (1/2 radish) Japanese white radish
10g (1 clove) Ginger
as needed Vegetable oil
as you like Field peas
2 tablespoons Sugar
a pinch Salt
300ml Water
50ml KOMBU TSUYU
Slurry
1 tablespoon Starch
1 tablespoon Water
PREPARATION
- Dice pork into 5cm cubes. Boil water in a pot, cook the pork for 5-7 minutes, and drain.
- Peel and slice garlic.
- Peel and cut Japanese white radish into rolling wedges.
- Heat vegetable oil in a frying pan, and add STEP2. When you smell the garlic cooking, add STEP3 and stir-fry well. Put STEP1 in the pan and stir-fry.
- Pour the mixture of sugar (2 tablespoons), a pinch of salt, water (300ml), and "KOMBU TSUYU" (50ml) into STEP4. Cover the pot with a lid and simmer for 30 minutes.Add doubanjiang (Chinese chili bean sauce), as you like, to add spiciness.
- Add slurry into STEP5. Stir until thickens and serve. Place parboiled field peas on a side as you like.
