Taro and Radish with Pork Belly
A comforting homestyle Chinese dish where tender taro and sweet radistock absorb the rich, savory flavors of slow-cooked pork belly. The vegetables become melt-in-your-mouth soft while soaking up the savory meat juices.
Story
This classic home-cooked dish brings together two hearty vegetables with crispy pork belly. The key is patience—let the pork render its fat slowly, then allow the vegetables to simmer until they become wonderfully soft and absorbs all the savory goodness.
Ingredients
Chinese taro (maoyu)
400g
White radish (daikon)
300g
Pork belly
200g
Ginger
3 slices
Salt
1 teaspoon
Shaoxing wine
2 tablespoons
Light soy sauce
1 tablespoon
Water
1 cup
Instructions
1
Prep the ingredients
Peel the taro and cut into irregular chunks about 2 inches wide. Peel the radish and cut into similar-sized chunks. Slice the pork belly into thin pieces.
2
Render the pork fat
Place the pork belly slices in a cold wok or deep pan. Cook over medium-low heat, stirring occasionally, until the fat has rendered and the meat is crispy and golden. This takes about 5-7 minutes.
3
Add aromatics and vegetables
Add the ginger slices to the pork and give them a quick stir until fragrant, about 30 seconds. Add the taro and radish chunks, toss everything together for about 2 minutes so the vegetables get a nice sear.
4
Season and simmer
Sprinkle in the salt, pour in the Shaoxing wine and light soy sauce. Stir well to coat everything evenly. Add the water, bring to a gentle boil, then reduce heat to medium-low.
5
Cook until tender
Cover the pan and let everything simmer for 25-30 minutes, stirring halfway through, until the taro and radish are completely soft and the sauce has reduced to a rich, glossy coating. The vegetables should easily pierce with a fork.
