Braised Pork With White Radish

Braised pork belly(红烧肉) also known as red-cooked or red-braised pork belly is a common Chinese pork dish. It can be braised with different stems and dry vegetables. This recipe today is braised pork with healthy white radish.  

braised pork with white radish

I love braised pork very much so that I cook different types of braised pork at least twice in one month. And in China braising is a common method people cook pork, pork chops or ribs and etc. And the most famous one among those braised pork is red-braised pork, a famous way of cooking pork belly with spices and fermented tofu. Red-braised pork belly comes from Hunan Cuisine. And people in different provinces create their own ways of braising their pork belly.

The dish introduced today is braised pork belly with white radish. White radish is the most common ingredient in winter season of China. It is not expensive but rich in nutrition.

Besides white radish, we use potatoes, yam, and dried mushrooms to make braised pork belly. Why I use white radish today? Because white radish can reduce the oil feeling of the pork thus give the dish a better taste. Chinese people eat lots of white radish in cold winter because it can strengthen the body’s immune function, help to digest and absorb the nutrition of other foods.

Braised pork belly with white radish


I have made easy spicy white radish salad days before; you can check the recipe here.

Prepare the ingredients as follows. Then stir-fry the pork cubes to reduce oil contained. Move them out.

braised pork with white radishsteps1

Stir-fry ginger, garlic, sichuan peppercorn, chili pepper together. Then add stir-fried pork cubes. Doubanjiang can also be added for your preference. I add some chopped fresh chili pepper for the purpose of adding some spicy taste. Spare it if you do not love spice that much.

braised pork with white radishsteps2

Braised Pork With White Radish
Prep Time
10 mins

Cook Time
30 mins

Total Time
40 mins


Sichuan versioned braised pork belly with healthy white radish.

Main Course


Braised, pork
Servings: 2
Calories: 679 kcal
Author: Elaine

  • 250
    pork belly
  • Half of white radish
  • 2
    star anise
  • 4
    of ginger
  • several sichuan peppercorn
  • 2
    or 3 dried red pepper
  • 2
    garlic clove
    , cut into slices
  • 2
  • 1
    dark soy sauce
  • 1
    light soy sauce
  • Doubanjiang
    , optional

  1. Clean the pork and cut into cubes. And cut white radish into small cubes with the similar with pork cubes.
  2. Rinse the pork cubes in boiling water for 2-3 minutes or soak them in clean water for about 30 minutes.
  3. Heat up a small amount of oil and stir-fry the cubes to reduce exceeded oil. Then move out.
  4. Heat up 1 tablespoon of oil in wok. Add garlic,ginger red chili pepper, sichuan peppercorn and doubanjiang (optional)to stir-fry until you can smell the flavor.
  5. Put all the stir-fried pork cubes in and continue stir-fry for 2 minutes. Add dark and light soy sauce and enough hot water to soak all the pork as well as star anise..
  6. Turn down the fire to simmer for about 10 minutes. Add radish cubes in and continue the process of simmering.
  7. Turn up the fire to absorb the water, add salt and serve hot.

Nutrition Facts
Braised Pork With White Radish
Amount Per Serving
Calories 679
Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 24g150%
Cholesterol 90mg30%
Sodium 2713mg118%
Potassium 384mg11%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 45IU1%
Vitamin C 19.7mg24%
Calcium 42mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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