Braised Pork Belly with Radish

Name: Braised Pork Belly with Radish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork belly; 400g Upland radish; Some oil; Some salt; Some Soy sauce; Some MSG; Some ginger; Some starch; Some shallot

by Er Dong Ye

4.8 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Because children don’t eat meat in stir-fries, we rarely add meat to stir-fries in my home. In fact, some vegetables still like meat. For example, this dry radish is delicious when cooked with fat and thin pork belly. "

Ingredients

Braised Pork Belly with Radish

1. Wash the pork belly and cut into strips.

2. Marinate the meat for 20 minutes with light soy sauce, starch, and oil.

3. Wash dry radishes and cut into shreds.

4. Pick up the frying pan, put the dry radish in the pan and fill it with oil.

5. Re-start the frying pan, stir-fry the green onion and ginger into the pan, and stir-fry the pork belly.

6. Stir fry with soy sauce.

7. Turn the radish into the pan and fry. Depending on the situation, add appropriate amount of water, cover the pot and cook for a while.

8. When the radish is 8 or 9 minutes ripe, add salt and stir fry with MSG.

9. Stir-fry evenly before serving out of the pan.

Tips:
1. The time to cook the radish depends on the softness and hardness of the dish you like.
2. The radish is oiled ahead of time, which can prevent the soup from coming out when the vegetables are added, and also shorten the cooking time to avoid the meat from burning old.