Braised pork with white radish
Overview
Braised Pork with White Radish and Braised Pork requires more seasonings, and many children do not add star anise, cinnamon and bay leaves when making this dish. This depends on your own taste.
Tags
Ingredients
Steps
-
Cut the pork belly into pieces, add cold water to the pot, add ginger slices, blanch with cooking wine, skim off the foam and set aside.
-
While the pork belly is blanching, wash and cut the white radish into cubes.
-
Cut green onions into sections, slice ginger and garlic, cut millet and pepper into rings, and set aside peppercorns, star anise, cinnamon, bay leaves, and rock sugar. Use two spoons of cooking wine, one spoon of very fresh soy sauce, half a spoon of dark soy sauce, and a quarter spoon of vinegar to make a sauce. (The proportion and amount of sauce should be determined according to your own taste and the amount of ingredients.)
-
Heat the pot, directly add the pork belly and stir-fry over medium-low heat until the oil is released. The fat meat will be slightly burnt and fragrant. If there is a lot of oil, you can scoop out some and save it for frying other dishes.
-
Add onion, ginger, garlic, millet pepper, Sichuan peppercorns, star anise, cinnamon, bay leaves, and rock sugar and stir-fry until fragrant.
-
Add radish and stir-fry evenly.
-
Add the sauce from step 4 and stir-fry.
-
Add boiling water that covers the ingredients, bring to a boil over high heat, and turn the electric pressure cooker to steam for 30 minutes. (If you don’t have a pressure cooker, you can simmer on low heat for more than 1 hour.)
-
Transfer to a wok over high heat to reduce the juice, add salt and chicken essence according to taste and remove from the pan.
