Braised Daikon with Salted Pork and Glass Noodles

Method6 steps · about 40 min

1. 1

   Step 1: Before heating, chop the 3 garlic cloves, separate the chopped 3 scallions into whites and greens, slice the prepared 5 oz salted pork belly and cut the 1½ lb daikon into small pieces. Heat all 3 tbsp oil in a wok over medium heat. Add all the garlic, scallion whites and sliced salted pork. Cook, stirring, for a couple of minutes until the pork fat looks transparent; the pork will finish cooking during the braise.

   Uses 3 tablespoons oil · 3 cloves garlic, chopped · 3 scallions, chopped with whites and greens separated · 5 oz prepared Chinese salted pork belly, sliced · 1½ lb daikon radish, cut into small pieces

   
2. 2

   Step 2: Add all the prepared daikon from step 1 to the pork and garlic mixture and stir to combine. Pour in all 3½ cups ready chicken stock, bring to a simmer and cover. Maintain a gentle simmer over medium heat for 15 minutes, checking that the daikon is cooked through and continuing if needed. While this simmers, prepare the vermicelli in step 3.

   Check braised daikon · 15 minUses The pork and aromatic mixture from step 1 · All 1½ lb daikon pieces from step 1 · 3½ cups ready chicken stock

   
3. 3

   Step 3: While the daikon in step 2 simmers, rinse the 75 g dry mung bean vermicelli in clean cold water. Cover it with a fresh draw of cold soaking water and soak for 5 minutes. Drain thoroughly and discard the soaking water; set the softened noodles aside.

   Drain soaked vermicelli · 5 minUses 75 g dry mung bean vermicelli, about 2 small bundles · Clean cold water for rinsing and soaking vermicelli

4. 4

   Step 4: Once the daikon in step 2 is cooked through, stir the ½ tsp sesame oil and ¼ tsp white pepper into the braise. Continue cooking as needed until the pork reaches at least 63°C. Lay all the drained vermicelli from step 3 over the daikon, cover and simmer for another 3 minutes, until the noodles are tender and hot throughout.

   Check cooked vermicelli · 3 minUses Cooked-through daikon and salted pork in stock · ½ teaspoon sesame oil · ¼ teaspoon white pepper · All drained vermicelli from step 3

5. 5

   Step 5: Uncover the finished daikon, pork and vermicelli from step 4. Stir in all the scallion green parts reserved in step 1, then take the dish off the heat. Rest for at least 3 minutes after the pork reaches 63°C.

   Rest cooked pork braise · 3 minUses Daikon, fully cooked pork and tender vermicelli · All scallion green parts reserved in step 1

6. 6

   Step 6: Gently mix the rested braise from step 5. Taste and add salt only if needed, then serve hot as four portions with its cooking broth.

   Uses Rested salted pork, daikon and glass noodles · Salt, to taste