It has been a while since I had time to post a recipe so I thought I would start with a very simple one. A home style version of 蘿蔔燒肉 (luó bo shāo ròu), braised pork and daikon radish. A little bit sweet, a little bit salty, a bit of spice from the radish, it is a great dish for the winter months. Nice and hearty.
The 蘿蔔 (luó bo) aka Chinese White Radish, aka Daikon (I will use daikon, because I think that most people are familiar with that moniker in english) is popular in winter dishes in many parts of East Asia. For pretty much the same reasons that root crops are traditionally popular in the west during the winter…they store well. Of course I had to drive to bloody Utica to find one.
But it is well worth it as they are of great use in the kitchen.
- 1 medium daikon radish (about 600g)
- 1 lb (500g) pork shoulder
- 3-4 slices of ginger
- 1 c. water
- 3 T. soy sauce
- 2 T. rice wine
- 2 T. sugar
- Peal the daikon radish, quarter lengthwise, then cut the quarters into 1/2 to 3/4 inch segments.
- Cube the pork (about 1 & 1/2 inch pieces).
- Heat a wok over high heat, when hot add 1 T. of oil.
- To the wok add the cubed pork, stir fry until browned, add the ginger stir fry for a few seconds until fragrant, then add the cubed daikon radish and stir fry for a few more seconds.
- Then add the water, soy sauce, rice wine, and sugar.
- Cover the wok, reduce the heat to medium and braise the pork and daikon radish for 25 to 30 minutes, stirring occasionally, until the radish is translucent.
- Uncover and cook on high until the liquid is reduced to about 1/4 cup. Just enough to to glaze the pork and radish.