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!
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 2 lbs pork loin - (cut into thin slices)
- 1/2 lb Chinese radish/ daikon - (peeled and slice thinly)
- 1 large tomato - (cut into small pieces)
- 1 thumb-size ginger - (grated)
- 2 red or green bird's eye chili - (seeded and chopped)
- 1 tsp paprika powder
- 4 cloves garlic - (peeled and minced)
- 5 shallots - (peeled and finely chopped)
- 2 cups chicken stock
- 2 Tbsp of oil
- 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 ginger, garlic and chili and stir-fry until fragrant, about 3 minutes. Add in the diced tomatoes 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. Season with salt and pepper to taste. Garnish with few cilantro leaves
- Serve with a bowl or steamed rice