Hearty Braised Pork with Radish
Enjoy Generously Sized Braised Pork! Don’t Shred Your Braised Pork^^~ A Fantastic Combination of Large Pork Chunks and Radish
A generous portion of braised pork, cooked with large chunks of radish, is an absolute delight! The tender radish soaks up the rich, savory broth, creating a depth of flavor that is simply exquisite. This dish is perfect as a side for rice or as a centerpiece for special occasions. The chewy texture of the pork combined with the sweet and salty sauce makes it a universally loved dish.
Main Ingredients- Pork Shoulder (for boiling) 650g
- Daikon Radish 400g (approx. 2 pieces, 3cm thick)
- Water 800g (approx. 4 cups)
- Sugar 125g (approx. 2/3 cup)
- Mirin (Sweet Rice Wine) 150g (approx. 3/4 cup)
- Soy Sauce 140g (approx. 2/3 cup)
- Onion 1/2
- Green Onion 1 stalk
- Garlic 6 cloves
Cooking Instructions
Step 1
Measuring spoons are based on a standard Korean rice spoon, approximately 8cc. First, prepare the daikon radish by cutting it into 2 pieces, each about 3cm thick (totaling 350-400g). Then, cut each piece into 9 smaller chunks, resulting in about 18 generous pieces. (For more detailed instructions, please refer to the linked video recipe. You can find more recipes and the latest updates faster by visiting the ‘Duyuline’ YouTube channel! Your subscription would be greatly appreciated~~)
Step 2
Cut the pork shoulder (about 650-700g) into large, bite-sized pieces, approximately 4cm by 4cm. This step is crucial for the enjoyable texture of the braised pork.
Step 3
In a pot, bring about 2 liters of water to a boil. Once boiling, add the cut pork and, after the water returns to a boil, simmer for about 5 minutes. This parboiling step helps to remove impurities and any gamey smell from the pork. Discard the parboiling water, then drain the pork and let it cool to room temperature.
Step 4
In a pot with a base diameter of no more than 20cm, arrange the large radish pieces at the bottom. Placing the radish first prevents the pork from sticking to the bottom of the pot and allows the radish to absorb the savory pork juices as it cooks.
Step 5
Arrange the large pork pieces over the radish. Top the pork with the roughly chopped green onion, onion, and garlic. If you enjoy a bit of heat, adding one Cheongyang chili pepper is a great option!
Step 6
Now, let’s prepare the braising liquid. Add 800g of water, 125g of sugar, 150g of mirin, and 140g of soy sauce to the pot. (The mirin used here is a standard one with 14% alcohol content. If you prefer a milder flavor, you can reduce the soy sauce to 130g.)
Step 7
Place the pot on the stove over medium-high heat and bring the liquid to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 50 minutes. It’s essential to keep the lid on to prevent excessive evaporation of the liquid, which could lead to the sauce burning.
Step 8
After 50 minutes, lift the lid. Remove the softened green onions, onions, and garlic. If you enjoy well-cooked vegetables, you can leave them in to be eaten with the dish.
Step 9
Transfer the tender radish and pork to a serving dish. Drizzle a generous amount of the flavorful braising liquid over the top. You can further reduce the sauce if you prefer a thicker consistency.
Step 10
Enjoy this hearty braised pork with large radish pieces alongside a bowl of hot steamed rice – it’s a true mealtime highlight! Experience the rich flavors and satisfying textures of this delicious braised pork.
