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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Are you looking to refresh your daily braised dish for your family meal? Today, let’s cook with TasteVN to make delicious and attractive braised pork with pickled radish, bursting with flavor!
Ingredients for Braised Pork with Pickled Radish Serves 4
Pork belly 0.5 kg Pickled radish 250 gr Chili pepper 1 piece Pepper 20 gr Garlic 3 cloves Shallot 1 bulb Green onion 1 stalk (chopped) Ground pepper a little Common seasoning a little (sugar/ seasoning granules/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh pork belly
- Select pieces of meat that are light red or bright pink, and feel firm and elastic when touched, not too sticky.
- Choose pork belly with a balanced amount of fat and lean meat so that it doesn’t taste too greasy or dry.
- Avoid buying pieces of meat that are purple or dark, or have an unusual fishy smell. Absolutely avoid any meat fibers with small white spots, as these are worm larvae, which are harmful to health if consumed.
See details: How to choose good quality pork belly for Tet meals
How to choose delicious pickled radish
- Choose pickled radishes that are dark brown in color, and when you touch them, they should feel firm and slightly dry.
- You should buy pickled radishes that have little salt and sugar clinging to their surface; these are radishes that have been pickled for a long time, making them tastier. If you are worried that the radish is too salty from being pickled too long, you can soak it in water during preparation to reduce the saltiness.
- Avoid buying pickled radishes with dark spots at the tip or signs of mold on the surface.
- Additionally, you can completely make them at home for long-term use.
How to prepare Braised meat with pickled radish
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Prepare pickled radish and other ingredients
Peel the garlic and shallots, then slice them thinly.
Remove the seeds from the chili and slice it into thin strips.
Next, put both the chili and garlic into a mortar and pound them until finely crushed.
Slice the pickled radish diagonally into thin pieces, then soak them in water for 30 minutes, take them out, and squeeze out the excess water.
Tip: To control the saltiness of the pickled radish, you can taste a small piece to check. If it is still too salty, rinse and squeeze the radish a few more times until the saltiness is reduced.
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Prepare and marinate the pork
When you buy the meat, wash it clean, then scrape off the hair on the skin and cut it into large, bite-sized pieces.
To marinate the meat, caramelize a little sugar to get some color, then add the pork belly along with minced garlic, shallots, and chili, 1 teaspoon of seasoning, 1/3 teaspoon of monosodium glutamate, and 4 tablespoons of fish sauce, then mix well and let it marinate for about 5 – 7 minutes.
Tip: To eliminate the fishy smell of the pork, soak the meat in a diluted salt and vinegar solution for about 10 minutes, then rinse it clean with water.
See details: Tips to eliminate the smell of various meats that everyone should know
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Braised Meat
You turn on a high flame, add the marinated meat to the pan to quickly absorb the seasoning, stir the meat evenly for about 5 minutes.
Next, you lower the heat, cover the lid, and braise for 15 minutes.
Then, you add 1 cup of water (a rice bowl), pickled radish, 1/2 teaspoon of sugar, and 1 teaspoon of seasoning, stir well, then cover the lid and continue to braise the meat for about 5 minutes until the braising liquid starts to boil, then you can turn off the stove.
Sprinkle a little ground pepper, chopped green onions, and a few chili peppers on top to enhance the flavor of the dish.
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Final Product
The pickled radish braised meat is now complete. The braised meat has a rich salty-sweet flavor, combined with the chewy and crunchy pieces of pickled radish, which pairs perfectly with white rice.
See more:
So the dish braised pickled turnip is ready to serve the family with a few simple steps. Wishing you a delicious meal when you make it!
*Refer to images and recipes from the YouTube channel Can Tho I Love Dinh Thi Le Hoa
