Braised pork with radish is a familiar dish in Vietnamese meals, known for its sweet flavor from the radish and the rich, tender taste of the braised pork. However, to make this dish even more special, you can try using Ryorishu – a Japanese cooking sake from WineFood. This unique ingredient helps to eliminate the fishy smell of the meat and adds a silky texture to the dish. Let’s join WineFood in the kitchen to prepare this aromatic and nutritious braised pork with radish!

Braised Pork with Radish

Ingredients

Ingredient Quantity Notes
Pork belly 300g Choose fresh meat with a good mix of fat and lean.
White radish 200g Cut into 1.5 cm thick rounds.
Ryorishu
(WineFood cooking sake)		 2 tablespoons A special seasoning that helps eliminate odors and tenderize the meat.
Fresh coconut water 200ml Adds natural sweetness and beautiful color.
Shallots, minced garlic 1 each Enhances the dish’s aroma.
Other seasonings To taste Soy sauce, salt, sugar, ground pepper.

How to Prepare Braised Pork with Radish

1. Prepare the Meat and Marinate:

  • After purchasing, wash the pork belly with diluted salt water, then cut it into bite-sized pieces (about 3-4 cm).
  • Marinate the meat with 2 tablespoons of soy sauce, a pinch of salt, 1 tablespoon of sugar, and 2 tablespoons of Ryorishu from WineFood. Mix well and let the meat absorb the seasoning for about 15-20 minutes. Ryorishu not only makes the meat more tender and aromatic but also enhances the overall flavor of the dish.

2. Prepare the Radish:

Wash the radish and cut it into thick rounds to prevent it from breaking apart during cooking. To maintain a light crunch and beautiful color, you can blanch the radish briefly in boiling water and then soak it in ice water before cooking.

3. Sauté the Meat and Aromatics:

  • Heat some oil in a pot and sauté the shallots and minced garlic until fragrant. When the shallots and garlic turn golden, add the marinated meat to the pot, stirring until the meat is sealed and slightly browned.
  • Add 1 tablespoon of Ryorishu to keep the meat moist and tender during braising.

4. Braise the Meat and Radish:

  • Once the meat is sealed, pour in the fresh coconut water, cover, and cook over medium heat. Braise the meat for about 15 minutes until the coconut water thickens, and the meat and radish begin to absorb the flavors.
  • Gently add the prepared radish to the pot, stirring carefully to avoid breaking the radish. Cover and continue braising for another 20 minutes until both the meat and radish are tender and flavorful.

5. Season to Taste:

  • Before turning off the heat, taste and adjust the seasoning with a bit of soy sauce, ground pepper, and if needed, an additional tablespoon of Ryorishu to enhance the dish’s signature aroma.
  • Let it simmer for a few more minutes to deepen the colors, then turn off the heat.

6. Garnish and Serve:

Plate the braised pork with radish and sprinkle with some chopped green onions or ground pepper to enhance the flavor. The dish should have a beautiful golden-brown color, with tender meat and radish infused with flavors, especially aromatic thanks to Ryorishu from WineFood.

Enjoying Braised Pork with Radish

The finished braised pork with radish boasts an enticing golden-brown color, with the sweet and delicate flavor of the radish blending perfectly with the richness of the pork belly, creating a perfect dish for family meals. Combined with products from WineFood, this dish is not only delicious but also provides peace of mind regarding health.

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