The weather is getting colder, and it’s the season to eat radishes again, and the radishes at this time are crispy and delicious. Radish and pork belly is a classic combination, let’s take a look at how to make it.
【Pork belly stewed radish】
Ingredients: pork belly, white radish, cooking oil, dried chili, ginger, star anise, fragrant leaves, cinnamon, garlic seedlings, salt, light soy sauce, rock sugar, chicken essence, dark soy sauce, bean paste
Here’s how:
1. Prepare a piece of pork belly and cut it into small pieces first to facilitate the operation later. Heat the pan with the skin side of the pork belly facing down, and blanch the pork skin to remove the hair from the pork skin. Turn on medium-low heat and blanch slowly, slide the meat up and down, left and right, so that the surface of the pig skin is slightly yellow, and the pig hair can be completely scalded.
2. Put the pork in warm water, slowly scrape off the black impurities on the surface of the pork skin with a knife, and then wash the pork belly several times to wash it clean. After washing, take out the controlled water and put it on the board and cut it into small cubes of about 2 cm. Do not cut too small, cut it and put it in a bowl for later use.
3. Next, process the turnips. The radish skin has a relatively hard taste, so it is best to remove it in advance. Of course, if you like to eat radishes with skin, you can also do without peeling. Then remove the head and tail of the radish and cut it into hob pieces.
4. Prepare a few dried peppers cut into small pieces, a small piece of ginger, garlic slices, two garlic seedlings diagonally cut into sections, set aside. Then prepare an appropriate amount of cinnamon, fragrant leaves and star anise.
5. Start the pot and boil oil, pour in the pork belly after the oil is hot for stir-frying, stir-fry slowly over medium and low heat throughout the process, you can make the pork belly out of the oil, you must be patient here. After stir-frying for about five minutes, the pork belly gradually turns golden brown and comes out of the oil, at which time it can be taken out of the pan and put on a plate for later.
6. Leave a little oil in the pot, add a few rock sugars, stir-fry slowly over low heat, stirring constantly with a spatula, until the rock sugar melts, turns caramel color, and finally turns into jujube red, and the sugar color is fried. Then put in the pork belly just now, stir well, let each piece of meat be coated with sugar, stir-fry until the pork belly is golden brown, then put in a spoonful of bean paste, stir-fry the aroma, and then add boiling water to the pot, less than the pork belly. Then add the ginger slices and the prepared spices, pour in an appropriate amount of light soy sauce, and color the dark soy sauce. After the soup is boiled, cover and simmer for half an hour.
7. After the meat is simmered, pour in the white radish, cover and continue to simmer for 10 minutes. Open the lid and wait until the soup is less and remove the spices. Reduce the juice over high heat and stir-fry for about 2 minutes. Use a spatula to keep turning until the soup thickens. Remove the pork belly and radish and set aside.
8. Pour an appropriate amount of cooking oil into the pot, add dried chili pepper and garlic and stir-fry until fragrant, add radish and pork belly and stir-fry, add a spoonful of salt and a spoonful of chicken essence to freshen up, stir-fry with a spatula evenly. In this way, the pork belly and radish can be flavored and make the taste better. Finally, add the garlic seedlings, stir-fry well, and you are ready to go out of the pan.
【Love Tips】
1. Stir-fry the pork belly in the pan with oil in advance, not only can improve the taste, but also prevent sticking to the pan, this step should be used on medium low heat, must not be in a hurry.
2. Turn on low heat when frying sugar color, otherwise it is easy to fry paste and produce burnt taste.
3. When adding water to the pot at the end, be sure to add boiling water, not cold water.
Nutritious radish pork belly is ready, pork belly is not greasy at all, with sweet and delicious radish, lean meat is also lean and not woody, with chopsticks to rot, stewed just right, melt in the mouth. The radish absorbs the soup of pork belly and tastes very delicious. If you get tired of eating pork belly, eat some radish to relieve your greasy. Especially relieving and delicious, this method is especially suitable for eating in the cold winter, and the elderly and children love it.
