Braised Pork with Pickled Radish

Name: Braised Pork with Pickled Radish
Total time: 1 h
Ingredients: 500g Pork belly, cut into 1-inch cubes; 200g Pickled radish (suan luobo); 2 tablespoons Vegetable oil; 3 Garlic cloves, minced; 1 inch Fresh ginger, sliced; 2 tablespoons Soy sauce; 1 tablespoon Rock sugar or brown sugar; 1 cup Water; to taste Salt; to taste Chicken powder (optional)

A hearty Chinese comfort dish featuring tender, savory pork belly paired with tangy pickled radish. The pork is slowly braised until melt-in-your-mouth tender, absorbing the sour and savory notes of the radish.

1h 0m

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Story

This classic home-style Chinese dish balances rich pork with the bright, pickled flavor of radish. The slow cooking process transforms tough pork belly into something incredibly tender.

Ingredients

Pork belly, cut into 1-inch cubes 500g

Pickled radish (suan luobo) 200g

Vegetable oil 2 tablespoons

Garlic cloves, minced 3

Fresh ginger, sliced 1 inch

Soy sauce 2 tablespoons

Rock sugar or brown sugar 1 tablespoon

Water 1 cup

Salt to taste

Chicken powder (optional) to taste

Instructions

Prep the ingredients

Cut the pork belly into uniform 1-inch cubes. Rinse the pickled radish and roughly chop if desired. Mince the garlic and slice the ginger.

Sear the pork

Heat oil in a wok or deep pan over medium-high heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Build the base

In the same pan, add a bit more oil if needed. Sauté the garlic and ginger until fragrant, about 30 seconds. Add the pickled radish and stir-fry for 2 minutes.

Braise until tender

Return the pork to the pan. Add soy sauce, sugar, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes until the pork is fork-tender.