Stewed radish and pork belly soup
It contains ginger, so it's comforting and warming, and the rich flavor of the pork is delicious
How to make it
1
Boil the pork belly in boiling water with an appropriate amount of crushed ginger (not included in the recipe) and the green part of a spring onion (not included in the recipe) for 1 hour, then cool completely in the refrigerator. Once cooled, cut into blocks the amount you will use (about 120g), and wrap the remaining portion in plastic wrap and store in the refrigerator
2
Cut the ginger into long strips. Cut the daikon radish into bite-sized pieces and boil until cooked through
3
Heat 1 tablespoon of scallion oil in a pan and fry the pork, then add the ginger, daikon radish, sake, and Chinese soup and bring to a boil. Remove any scum that appears
4
Add salt, pepper, and sugar to taste. Add scallion oil around the side of the pot and it's done
Ingredients for 2 people
-
- Pork belly (chunk)
- 500g
-
- thinly sliced ginger
- 30g
-
- Japanese white radish
- 100g
-
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 400cc
-
- salt
- 1/2 tsp
-
- Pick it
- Small amount
-
- sugar
- 1/3 tsp
-
- For finishing on scallions
- 1 tsp
[PR]
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