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Chinese cuisine

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Radish Pork Stew | Lian Guo Tang

Chef Chen Yichun

Chef Chen Yichun

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Radish Pork Stew | Lian Guo Tang

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A flavorful and delicious pork stew with a fiery hot dipping sauce. This stew is made from a thinly sliced pork belly that is simmered for almost 30 minutes and has a melts in your mouth texture. The sauce is made from Pixian paste that has a deeply flavorful base from fermented fava beans, chilies, and wheat flour. A dish perfect for those who are adventurous and love the fiery heat of Ma La.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

For the pork
1 1/2 qt. Water
1 1/2 lb. Skin-On pork belly
1 Stalk Green onion
Ginger, sliced
1 tsp. Sichuan peppercorn
1 Large White radish
Sauce
2 Fl. Oz. Cooking Oil
2 tbsp. Pixian bean paste
2 tbsp. Light soy sauce
1/2 tsp. Sugar
1 tbsp. Sesame oil
2 tbsp. Green onion, chopped
1 tbsp. Chili oil
Soup
White pepper, to taste
Garnish
Green onion, chopped

Directions:

1

Place water, pork belly, ginger slices, green onion stalks, and peppercorn into a pot. Bring it to a boil and reduce to simmer for 25 minutes.

2

Remove the pork belly from the pot, reserving the simmering liquid for later use. Let the pork belly cool completely.

3

Cut the pork belly into thin slices and set it aside.

4

Bring the simmered liquid to a boil and add Shaoxing wine & sliced radish. Let it simmer for 25 minutes.

5

Add the pork slices into the pot and season with ground white pepper.

6

Add oil to a heated skillet over medium heat and saute pixian bean paste for a minute.

7

Pour in soy sauce, sugar, sesame oil, and chopped green onions; mix well and cook for another minute. Set aside.

8

Serve the pork stew with the prepared sauce.