Sichuan Style Braised Radish Carrot Pork
Meat braised till tender in a broth seasoned with spices like sichuan peppercorn, ginger, garlic, dried chilli, and spicy bean paste. The carrot adds sweetness to the dish and the melt-in-the-mouth radish cubes soaked up all the flavourful goodness of everything in the pot!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g pork shoulder/tenderloin (cubed about 1/2 inch)
- 1/2 carrot (cubed to same size as pork)
- 1/2 radish (cubed to same size as pork)
- 1/2 tbsp Sichuan peppercorn
- 3-4 dried chili pepper
- 2 cloves garlic (thinly sliced)
- 5 slices old ginger
- 1 heaping tsp spicy bean paste
- 1/4 tsp 5 spice powder
- 1/2 tsp salt or to taste
- 1 tsp shao xing wine
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sweet soy sauce or kicap manis
- 1/4 tsp white pepper
- 1/4 cup water
- 1.5 tbsp sesame oil
- 2 tbsp spring onion
Instructions
- 1
In a small bowl, mix all the soy sauce, wine, white pepper, and 5 spice powder together.
- 2
Bring a pot of water to boil, and parboil pork for 2 mins.
- 3
Par-boiling helps remove extra fats.
- 4
If using fillet/tenderloin, you can skip this step.
- 5
Drain.
- 6
Heat pan on med high, add oil.
- 7
When oil is hot, add in pork.
- 8
Brown pork a little and set aside.
- 9
Leaving the oil in the pan.
- 10
Add the garlic, ginger, dried chili, and peppercorn in the pan.
- 11
Then add spicy bean paste.
- 12
Stir fry till fragrant but not burned!
- 13
Now add in your pork, and add in soy sauce mixture.
- 14
Toss to coat.
- 15
Add enough water to cover 3/4 of pork.
- 16
Bring to boil and let it simmer for 8-10 mins.
- 17
Add carrot and radish.
- 18
Toss everything together.
- 19
Bring to boil, lower heat, cover and let it simmer for 15-20 mins.
- 20
Remove over, let sauce reduce to almost nothing.
- 21
The radish and carrot should absorb all the goodness.
- 22
Remove from heat and stir in spring onion.
- 23
Serve over white rice.