The Chinese radish is my favorite ingredient when it comes to soup or stew type of dishes. Also known as daikon, this pale-looking tuber is not as pale as it seems.
The most popular usage of daikon in Asia is in stock preparation, soup/ stew, hotpot, and daikon cake. I like it in soup and stew because it “sweeten” up the soup naturally.
This Bhutanese pork with radish stew is another simple dish to prepare and it doesn’t take a long time to make like a regular stew would.
The pork and spices are stir-fried and then water is added along with the daikon and then simmered until the daikon is tender.
This stew can be as spicy or not spicy as you wish. It is light in taste and comforting when you have it. Love it!
BHUTANESE PORK WITH RADISH STEW
- 2 Tbsp cooking oil
- 5 shallots (peeled and finely chopped)
- 4 cloves garlic (peeled and minced)
- 1 thumb-size ginger (grated)
- 2 red or green bird's eye chili (seeded and chopped)
- 2 lbs pork loin (cut into thin slices)
- ½ lb Chinese radish/ daikon (peeled and slice thinly)
- 1 tsp paprika powder
- 2 cups chicken stock
- 1 large tomato (cut into small pieces)
- ¼ tsp sugar
- Salt and pepper to taste
- Few sprigs of cilantro leaves for garnish
- Preheat a wok or skillet. Add in 2 Tbsp of oil. Tip in the shallots, ginger, garlic, and chili and stir-fry until fragrant, about 3 minutes. Add the pork slices and stir fry until the pork just turn color
- Add paprika powder, daikon slices, and chicken broth. Increase the heat and bring it to a boil and then lower it and let it simmer gently until the daikon is tender, about 2-3 minutes. Stir in the tomatoes and cook for another 30 seconds or so. Season with sugar, salt and pepper to taste. Garnish with few cilantro leaves
- Serve with a bowl or steamed rice