How to Make Vietnamese Braised Pork with Daikon Radish
Braised pork with daikon radish is an ideal dish to cook and enjoy when the weather turns cool or during the winter. It's simple to make with few ingredients, but the result is not only delicious but also visually appealing and enticing.
Ingredients
- 550g pork
- 450g daikon radish
- 3 shallots
- Green onions
- Coarse salt
- Seasonings: Sugar, salt, MSG, pepper, seasoning powder, fish sauce
Ingredient Notes
- For the pork, use pork belly or soft shoulder. These cuts have some fat, making the dish rich and keeping the meat juicy and tender when braised. It's also best to choose a whole slab of meat so the slices will look more attractive.
- Choose daikon radishes with fresh stems, smooth skin without wrinkles, and firm, water-filled bodies that are not bruised or damaged.
Instructions
Prepare the ingredients
Rub the pork with coarse salt, then rinse well, drain, and cut into bite-sized pieces.
Marinate the pork with:
- 2 teaspoons fish sauce
- 2 teaspoons seasoning powder
- 1/2 teaspoon MSG
- 1/2 teaspoon ground pepper
- 1 teaspoon cooking oil
- Some minced shallots
- Minced green onion heads
Mix well and let the pork absorb the seasoning for about 15-20 minutes.
Peel and trim the daikon radish, then cut it into pieces similar in size to the pork. Soak the daikon in diluted salt water for 2-3 minutes to reduce its bitterness and sap. Then drain and season the daikon with 1 teaspoon of seasoning powder for added flavor.
Peel and finely chop the shallots.
Trim the roots of the green onions, wash them, mince the heads, and chop the leaves into small pieces.
How to cook braised pork with daikon radish
Add 1 tablespoon of cooking oil and 2 tablespoons of sugar to a pan. Caramelize the sugar over low heat until it melts. When the sugar turns a brown caramel color and small bubbles form at the bottom of the pan, turn off the heat and carefully add 2 tablespoons of boiling water, stirring well.
Turn the heat back on low and add the minced shallots to the caramel, frying until fragrant, then add the pork. Increase the heat and sear the pork until it is browned and firm. This step locks in the flavors and ensures the pork stays intact during the braising process.
Next, add a small bowl of hot water to braise the pork. You can also use fresh coconut water for added flavor. Adjust the amount of liquid to your preference.
Cover the pot, lower the heat, and let the pork simmer for about 20-25 minutes until tender. Then, add the daikon, as it cooks faster than the pork.
After adding the daikon, continue braising for another 10-12 minutes. Season to taste with 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of annatto oil for an appealing color. Stir well and braise for another 5 minutes to allow the flavors to meld. Adjust the seasoning according to your taste.
After 5 minutes, if you'd like the dish to have a deeper caramelized color, increase the heat and stir-fry the pork for 2-3 minutes. Finally, add the chopped green onions and ground pepper, stir for 2-3 seconds, then turn off the heat.
Transfer the braised pork with daikon to a plate. Serve hot with steamed rice and pickled vegetables or boiled greens for the perfect meal.
Final Product Requirements
The braised pork with daikon radish has a fragrant aroma with a rich balance of sweet and salty flavors. The sauce is thick and creamy, while the pork is tender, and the daikon radish is fully cooked yet retains its shape without becoming mushy. The dish's colors are also quite appealing, making it irresistible.
