Light radish x thick pork rose is the best! Pork rose radish

Recipe for "pork rose radish", a simmered dish made from pork roses and radishes. The gentle seasoning enhances the flavor of radish and the richness of the meat.

Material ( For 3-4 people )
Radish	400-500g (17.64oz)
Pork rose	200g (7.05oz)
Sesame oil	1 tablespoon
Dashi soup	300ml (10.14us fl oz)
Soy sauce and mirin	1 tbsp each

Recipe for "pork rose radish", a simmered dish made from pork roses and radishes. The gentle seasoning enhances the flavor of radish and the richness of the meat.

Stewed pork rose radish

material

Radish 400-500g (17.64oz)
Ribs 200g (7.05oz)
1 tablespoon sesame oil
Dashi soup 300ml (10.14us fl oz)
2 tablespoons each of soy sauce and mirin

How to make

Cut the radish into round slices of about 2 cm, and then cut into 4 equal parts.


Cut the pork roses to about 3-4 cm.


Heat sesame oil in a pan and fry the pork. When the color of the meat changes, add radish.


Add soup stock, soy sauce, and mirin when the oil is completely sprinkled, and simmer over medium heat.


When it boils, remove the lye and reduce the heat to low. Cover and simmer for 15-20 minutes until the radish is tender.


When the radish becomes soft, remove the lid and remove the juice to complete. If you turn the radish over on the way or sprinkle the broth over the whole, the taste will stain the whole.

What is its taste?

The softly stewed radish crumbles with a crispy texture and spreads the taste of the dashi stock. A light seasoning that brings out the refreshing feeling of radish.


On the other hand, pork roses are full of umami and fat sweetness. The seasoning itself is also light, so the richness of the meat stands out.


A simple simmered recipe that requires less ingredients and seasonings with simple seasoning. You can enjoy it even more on a cool night.