RECIPE - Braised Pork Belly with Carrot and Radish
Braised Pork Belly with Carrot and Radish
This was yesterday's lunch. It was gloomy outside and a bit chilly inside the house. There was pork belly sitting in my fridge and had carrot and radish in my pantry as well. I originally intended to pickle the veggies as a side to my Vietnamese Popcorn Chicken, but decided that these will be the perfect accompaniment to the pork belly. Given that I didn't have much time to cook lunch, I wanted to make something quick that I can just leave on the stove top while being able to work at the same time. I thought perhaps Chinese/Taiwanese flavors would work well with these 3 ingredients, so I decided to make Braised Pork Belly with Carrot and Radish. It's a perfect vehicle for decadent umami and cinnamon flavors, that just warms you right up on a chilly, gloomy day. Please read below for the recipe.
HOW TO MAKE
INGREDIENTS
2 lbs pork belly, sliced into chunks
1 carrot, sliced into chunks
1 daikon, slices into chunks
5 tbsp light soy sauce
3 tbsp dark soy sauce
3 tbsp Chinese cooking wine
1 tbsp mirin
2 pcs star anise
1 tsp ground white pepper
1 cup water
2 tbsp white sugar
3 thin slices on ginger, about 1/2 inch squares
PROCEDURE
1. Combine all ingredients into a medium sized pot and place on a medium to high heat and let boil
2. Once boiling, reduce heat to about low to medium heat, cover pot and let simmer for about 45 minutes or until pork is tender to your liking. By this time, much of the sauce should have evaporated and thickened
3. For another 10 minutes, add the carrot and daikon and simmer until vegetables are tender but still have a crunch
4. Turn of the heat and serve dish on a bed hot steaming hot rice.
5. Enjoy!
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