Braised Daikon with Minced Pork (肉沫烧萝卜): Tender Daikon in Savory
Braised daikon with minced pork turns humble white radish into a tender, savory centerpiece. The chunks soak up a glossy pork sauce until every bite is juicy and deeply seasoned.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Daikon
- 1 large daikon radish about 1.5 lb, peeled and cut into 1-inch chunks
- 1 tbsp salt for the blanching water
For the Braise
- 2 tbsp neutral oil plus 1 tbsp pork lard if you have it
- 6 oz ground pork coarsely minced
- 1 whole star anise
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 1/2 cups hot water
- 1/2 tsp MSG optional
- 1/2 tsp salt to taste
To Finish
- 3 cloves garlic minced
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 whole scallions green parts only, finely chopped
Instructions
- Peel the daikon and cut it into chunks, bring a pot of water to a boil, add a suitable amount of salt, and blanch the radish for 3 to 5 minutes.
- Scoop out the blanched radish and drain off the water.
- Set a wok over heat, add oil and heat it up, then add a small piece of pork lard and let it melt.
- Add the ground pork and stir-fry until cooked through, then add one star anise.
- Add the radish chunks to the wok.
- Splash in the Shaoxing wine and add a suitable amount of light soy sauce, then just a little dark soy sauce.
- Add boiling water to the wok.
- Add a suitable amount of MSG and salt.
- Cover with a lid and bring the wok to a boil, then turn the heat from high to medium-low and simmer for 10 to 15 minutes.
- This is how the radish should look when it is tender and the sauce has reduced.
- Open the lid and scatter in a suitable amount of minced garlic, then stir.
- Thicken lightly with a little cornstarch slurry and cook until the sauce is glossy and thick.
- Scatter over the green scallion tops.
- Toss everything together evenly.
- Transfer to a plate, and the braised daikon with minced pork is ready.
Notes
Tips: Blanch the daikon in salted water first — it removes the raw edge and helps the chunks hold their shape during braising. Add the garlic right at the end so it stays fresh and fragrant.
Food Safety: Cook ground pork to an internal temperature of 160°F (71°C). Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat to 165°F (74°C).
Allergen Notice: Soy (soy sauce). Check your soy sauce label if you need a gluten-free version.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.