Roast Pork with White Radish

Name: Roast Pork with White Radish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some White radish; Some Pork belly; Some shallot; Some ginger; Some parsley; Some salt; Some Chicken Essence; Some Cooking Wine; Some Balsamic vinegar; Some Soy sauce; Some Homemade Chili Sauce; Some star anise

by Juanjuan Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Nutritional value of white radish

1. Enhance the immune function of the body:

Radish is rich in vitamin C and trace element zinc, which helps to strengthen the body's immune function and improve disease resistance;

2. Help digestion:
The mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion;

3. Help the absorption of nutrients:
The amylase in radish can decompose starch and fat in food and make them fully absorbed;

4. Anti-cancer and anti-cancer:
Radish contains lignin, which can increase the vitality of macrophages and swallow cancer cells. In addition, a variety of enzymes contained in radish can decompose carcinogenic nitrite and have anti-cancer effects. "

Roast Pork with White Radish

1. Raw materials! ~

2. Fry out the fat part first! This way you don’t need to put any oil in the whole dish!

3. After the fat is fried out of oil, add the lean meat, stir fry with cooking wine and appropriate amount of salt!

4. Pour in balsamic vinegar and dark soy sauce to color! (Note that the fire can't be too big at this time, or it will burn out)

5. Pour the white radish!

6. Put an appropriate amount of water upside down, add star anise, and cook on medium-high heat

7. My husband likes to eat spicy dishes, so I added spicy sauce! ~ (At this time, you can taste the saltiness and add salt according to your own taste, because some salt has been added when the meat was fried.)

8. The soup is almost dry, and the radishes are soft now! ~ Add chicken essence and stir well!

9. Add coriander and shallots, it's out of the pot! ~

Tips:
PS: Radish is cold and beneficial to the intestines, and those with spleen deficiency and diarrhea should eat with caution or less; patients with gastric ulcer, duodenal ulcer, chronic gastritis, etc. should not eat it.