How to cook braised pork and radish

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  1. First, wash the pork belly and cut it into slightly larger pieces. Choose one layer of fat and one layer of lean pork belly so that the finished product will taste fat but not greasy.

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  2. Peel the radish and cut it into hob cubes, cut the onion into segments, cut the ginger into small slices, and prepare Good rock sugar, star anise and cinnamon.

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  3. Put the pork belly in cold water, bring to a boil over high heat and cook for two minutes, then skim it off with a spoon Remove the foam on the surface, then remove the pork belly and drain the water and set aside, or use kitchen paper to dry the surface moisture.

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  4.Pour an appropriate amount of cooking oil into another pot and heat it until it is 50% hot. Add rock sugar and stir-fry quickly to melt. Be careful not to burn it, otherwise the whole dish will be bitter.

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  5. Then add the pork belly and stir-fry until the pork belly is covered with sugar color and the surface of the meat turns brown. .

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  6. Add light soy sauce, dark soy sauce and cooking wine, and stir-fry quickly until the pork belly is colored.

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  7.Add onion segments, ginger slices, star anise and cinnamon, stir-fry until fragrant.

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  8.Add an appropriate amount of water to cover the ingredients in the pot. It is best to add enough water at one time and cook over high heat. After boiling, reduce the heat to medium-low and simmer for about forty minutes.

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  9. Add the radish, stir-fry evenly, and continue to simmer over medium-low heat for about 20 minutes until the radish is soft.

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  10. Finally, add an appropriate amount of salt according to personal taste, increase the heat and stir-fry to reduce the juice.

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  11.A delicious, nutritious braised pork and radish stew is complete!