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.
Servings4 servings
Cooking Time50 mins
Calories (1 serving)434 Calories
Sodium (1 serving)1.6 g
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
1 tablespoon Starch
1 tablespoon Water


  1. Dice pork into 5cm cubes. Boil water in a pot, cook the pork for 5-7 minutes, and drain.
  2. Peel and slice garlic.
  3. Peel and cut Japanese white radish into rolling wedges.
  4. 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.
  5. 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.
  6. Add slurry into STEP5. Stir until thickens and serve. Place parboiled field peas on a side as you like.