Mooli, Daikon or Chinese Radish? What to do? || Chinese Braised Pork & Mooli || The Best Chinese

Cut pork belly into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add pork belly and cook until browned on all sides, about 5-7 minutes.

Remove pork and set aside, leaving the fat in the pot.

Add minced garlic, ginger, and chopped scallions to the pot and sauté until fragrant, about 1-2 minutes.

Stir in soy sauce, rice wine, sugar, star anise, cinnamon stick, and black pepper.

Return the pork to the pot and mix well to coat.

Add water to cover the pork and bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.

Peel and cut mooli into thick slices.

After 1.5 hours, add mooli to the pot and stir gently.

Continue to simmer for another 30-40 minutes, until mooli is tender.

Taste and adjust seasoning with salt if needed.

Drizzle with sesame oil before serving.

Serve hot with steamed rice.

Spice Level:

Dietary

Allergens