Braised Pork with Radish
How to Make Braised Pork with Radish: A Deliciously Different Braised Dish
When you think of braised dishes, you might immediately picture fish like mackerel or cutlassfish. But did you know you can make a fantastic braised dish with pork and radish? I decided to try braising pork, typically used for stews, with radish. While it has a consistency similar to a thick stew or ‘jjigae’, the addition of radish makes it surprisingly light and clean-tasting, never heavy or greasy. My husband, who can be quite picky, absolutely loved this braised pork with radish! Let’s make it together!
Main Ingredients
- 300g Pork (stew meat or bulgogi cut)
- 1 piece of Daikon Radish (about 5-7cm)
- 1/2 stalk of Green Onion
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce, which is the key to a delicious braise. In a medium bowl, combine 1 Tbsp of fine gochugaru (Korean chili powder) and 1 Tbsp of gochujang (Korean chili paste). Mix them well.
Step 2
Next, add 2 Tbsp of soy sauce and 1 Tbsp of oligodang (corn syrup). If you don’t have oligodang, honey makes a great substitute and tastes wonderful! Finally, add 1 Tbsp of minced garlic and 1/2 Tbsp of sugar. Stir everything together until the seasoning sauce is smooth and well combined.
Step 3
Slice the daikon radish into rounds about 3mm thick. You can cut these halves or quarters if they are large. Arrange the sliced radish in an even layer at the bottom of your pot. Layering the radish like this helps it absorb the sauce and impart its flavor to the broth, making it even more delicious.
Step 4
Once the radish is layered in the pot, pour in 1 cup of water (approximately 200ml). The water doesn’t need to fully cover the radish, as it will release its own moisture as it cooks.
Step 5
After adding the water, pour all the prepared seasoning sauce over the radish. Now, cover the pot and let it simmer until the radish becomes translucent and tender all the way through. You can bring it to a boil, then reduce the heat to low and let it gently simmer until tender.
Step 6
While the radish is cooking, let’s marinate the pork. To the 300g of pork, add 2 Tbsp of mirin (or rice wine) to help remove any gamey smell. Sprinkle a pinch of black pepper and just a tiny pinch of salt. Mix everything together well to ensure the pork is lightly seasoned. Let it sit for a moment.
Step 7
When the radish has turned translucent and is tender, add all the marinated pork to the pot. Cover the pot again and let it cook for about 10 minutes, or until the pork is fully cooked through. It’s a good idea to periodically spoon some of the simmering sauce over the pork or gently stir it to ensure even flavor distribution and moistness.
Step 8
Check if the pork is thoroughly cooked. Taste the broth and adjust the seasoning with a little more soy sauce or salt if needed. Slice the 1/2 stalk of green onion into diagonal pieces and sprinkle it over the pork. Cover the pot again and simmer for another 3 minutes to allow the green onion’s aroma to infuse into the dish.
Step 9
Ah, the wonderful aroma! The braised pork with radish is bubbling away and looks absolutely delicious. Doesn’t it look appetizing?
Step 10
Serve the dish by scooping out the soft radish from the bottom along with the braised pork. Don’t forget to include the flavorful broth! Finally, sprinkle a pinch of toasted sesame seeds over the top for a delightful finishing touch. Enjoy your homemade braised pork with radish!
