Winter home-cooked food|Roast pork with radish

As the saying goes, if you eat radish in winter and ginger in summer, you don't have to work for doctors to prescribe medicine. In the cold winter, one of the most common dishes to cook is roasted pork with radish. The gravy radish blends into the meaty aroma, and the aftertaste is endless, warming the stomach and going down to the meal. Radish roast pork, the best is radish, every time you do it, the radish is the first to eat, this time with June fresh 10 grams of light salt original soy sauce to do, more delicious. If you don't believe it, you can taste it.

Ingredients

Porkbelly 500 g

Radish 500 g

Junefresh10glightsaltoriginalsoysauce 2 tablespoons

darksoysauce 1 tablespoon

cookingoil1(radish) 10 g

cookingoil2(meat) 5 grams

greenonion 1 piece

ginger 5 slices

cookingwine 2 tablespoons

yellowrocksugar 10 grams

salt 1 teaspoon

Cooking Instructions

Prepare the ingredients.
Wash and peel the radish and cut into hob pieces.
Heat the oil in the pan, pour in the radish and stir-fry until translucent, the corners are slightly charred, and set aside.
Slice the green onion into sections and slice the ginger for later use.
Wash the pork belly and cut it into 3cm pieces.
Cook the meat in a pot under cold water, submerge the meat, bring to a boil over high heat, then turn to medium heat and cook for 5 minutes.
Remove the meat pieces and wash them with warm water, drain and set aside.
Pour a little cooking oil into a hot pan, and when the oil is 60% hot, add the meat and stir-fry. Stir-fry until the surface of the meat is golden brown and add the ginger slices.
Add 10 grams of brown rock sugar. (Yellow rock sugar is best crushed to melt faster)
Add 2 tablespoons of 10 grams of lightly salted soy sauce.
Add 2 tablespoons of cooking wine and 1 tablespoon of dark soy sauce and stir-fry evenly.
After the meat is colored, pour in boiling water to cover the meat. Bring to a boil over high heat, skim off the foam, add the green onions, cover and simmer over low heat for about 1 hour.
Add the radish, cover and continue to simmer for 30 minutes. During this period, the lid should be opened and turned several times so that all the radishes can touch the sauce, and the radishes will add more flavor.
After 30 minutes, taste the taste and if it feels bland, add some salt. Because I used the soy sauce of June Fresh Light Salt, I added another 1 teaspoon of salt.
Reduce the juice over high heat.
The delicious radish braised pork is ready, let's enjoy it together!