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Monday, May 22, 2017

Pork Belly and Daikon Stew 萝卜焖猪肉

I love this dish from Mixed Rice Stalls.
Found a recipe online and made it few years back.
Can't quote the source because the link I copied from years ago seem to be broken now.

Pork Belly and Daikon Stew

500gm pork belly (skin on), cut into 1-inch cubes
500gm daikon (I use the slim type), peeled and cut into slanting chunks
1 dried squid(palm length), peeled and snipped small
1 inch ginger (20gm), peeled and smashed
20ml Shao Xing wine
40ml light soy sauce
1 tsp sugar
1/4 tsp salt (skip if you prefer it to be dry with minimal gravy)
*1 chinese soup spoon= 20ml

1. Heat wok and put in 1 Tbsp of oil. Sauté ginger until fragrant and slightly golden on the edges.
2. Put in pork belly and cook until the meat is lightly browned.
3. Transfer the pork and ginger into a pot, put in everything and enough water to cover.
4. Bring to a boil and lower to a simmer until the pork belly is very soft. (Mine took 1.5hours)
5. Serve with rice.

*to remove excess oil from the dish: When the cooking is done, separate the gravy into a bowl. Put into freezer and wait until the layer of fat on top solidifies (take note the the bottom layer will turn to jelly due to the gelatin from the pork rind). Discard the fat layer and scrape the jelled gravy back onto the pork. Reheat before serving.
**I had about 300ml gravy when the cooking is done. It’s soupy and I like it this way.

1 comment:

  1. That's delicious, Wendy! I never thought of cooking pork belly with daikon. Wah, look at those layers of fat, I love it!


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