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Sichuan Style Braised Radish Carrot Pork

Delishar
Print Recipe
Servings 2

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.