BRAISED PORK with RADISH

I have extra pork belly and a piece of radish in the fridge. Time to cook this duo as weekend is almost near and its time to replenish the meat and vegetables for the coming week's stash. 

Radishes (Daikon or white radish) are sometimes less appealing vege in the shelves, in particular, among young chefs, but chinese cuisine uses radish in majority of their cooking especially braised dishes.  Radish is a digestive tract helper as it is rich in fiber, an important nutrient for digestion. And, from a Chinese Medicine perspective, it is believed to provide cooling effect in the body, enough reason to gain popularity among cooks and chefs.

Tonight's special is--

BRAISED PORK with RADISH (Daikon)

Ingredients:

500 g pork belly, cubed

1 pc medium size white radish, cubed

¼ c LKK Superior Light Soy Sauce + 2 tbsp soy sauce

¼ c Oyster Sauce

3 pcs anise

5 pcs cloves

1 head garlic, minced

1 large onions, chopped

Back pepper

5 c water

EVOO

Pour EVOO in a pan and add pork to brown.

Add garlic and onion, stir.

Add black pepper and 2 tbsp soy sauce.

Add water, anise and  cloves.

Bring to boil until meat is tender.

Add raddish to soften.

Reduce sauce and check taste according to preference.

When done remove from heat and scoop into a serving plate.

Garnish with spring onions.

Serve with steamed rice.