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Sichuan Style Braised Radish Carrot Pork

Yum
 Spices, spices, spices! Something in life that I can never go without! Lately I’ve been having quite a craving for Sichuan food, that spicy numbing feeling when I bite into their peppercorn… Mmmm just thinking of it, is making my mouth water! Since I have half a carrot, and half a radish laying in my fridge, left over from my Radish Carrot Soup. I thought why not experiment it with Sichuan spices?

The inspiration came from the Dry Fried Mala Pot that is kind  of a new food craze here in Singapore. Basically, you pick whatever ingredients you want, and the cook will pan fry it in Sichuan spices. Very yummy, but I’m sure it is loaded with MSG which makes it really addictive. I parboiled my pork cubes to remove scums and extra fats.

In a small bowl, mix all the soy sauce, wine, white pepper, and 5 spice powder together.

Bring a pot of water to boil, and parboil pork for 2 mins.
Par-boiling helps remove extra fats.
If using fillet/tenderloin, you can skip this step.
Drain.

Heat pan on med high, add oil.
When oil is hot, add in pork.

Brown pork a little and set aside.
Leaving the oil in the pan.

Add the garlic, ginger, dried chili, and peppercorn in the pan.
Then add spicy bean paste.
Stir fry till fragrant but not burned!

Now add in your pork, and add in soy sauce mixture.
Toss to coat.

Add enough water to cover 3/4 of pork.
Bring to boil and let it simmer for 8-10 mins.

Add carrot and radish.

Toss everything together.
Bring to boil, lower heat, cover and let it simmer for 15-20 mins.
Remove over, let sauce reduce to almost nothing.
The radish and carrot should absorb all the goodness.
Remove from heat and stir in spring onion.

 

Sichuan Style Braised Radish Carrot Pork

Servings: 2
Author: Delishar

Ingredients

  • 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

  • In a small bowl, mix all the soy sauce, wine, white pepper, and 5 spice powder together.
  • Bring a pot of water to boil, and parboil pork for 2 mins.
  • Par-boiling helps remove extra fats.
  • If using fillet/tenderloin, you can skip this step.
  • Drain.
  • Heat pan on med high, add oil.
  • When oil is hot, add in pork.
  • Brown pork a little and set aside.
  • Leaving the oil in the pan.
  • Add the garlic, ginger, dried chili, and peppercorn in the pan.
  • Then add spicy bean paste.
  • Stir fry till fragrant but not burned!
  • Now add in your pork, and add in soy sauce mixture.
  • Toss to coat.
  • Add enough water to cover 3/4 of pork.
  • Bring to boil and let it simmer for 8-10 mins.
  • Add carrot and radish.
  • Toss everything together.
  • Bring to boil, lower heat, cover and let it simmer for 15-20 mins.
  • Remove over, let sauce reduce to almost nothing.
  • The radish and carrot should absorb all the goodness.
  • Remove from heat and stir in spring onion.
  • Serve over white rice.
Sichuan braised radish and pork 1

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