dry pot radish

Dry-Pot Radish: A Culinary Guide

Dry-pot radish, a beloved Sichuan-inspired dish, combines tender-crisp radish with a spicy, aromatic sauce, perfect for rice or solo enjoyment. Here’s a simple yet flavorful recipe to master it at home.

Ingredients: 500g radishes (peeled and thickly sliced), 200g pork belly (thinly sliced), 3 dried chilies, 1 tbsp Sichuan peppercorns, 2 garlic cloves (minced), 1 tbsp ginger (minced), 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp sugar, 2 tbsp cooking oil, and chopped green onions for garnish.

Steps:

1. Prep: Soak radish slices in salted water for 10 minutes to remove bitterness, then drain. Sear pork belly in a hot wok until golden; set aside.

2. Stir-fry: Heat oil in the wok. Toast dried chilies and Sichuan peppercorns until fragrant. Add garlic, ginger, and doubanjiang, stir-frying until the oil turns red.

3. Combine: Toss in radish slices, stir-frying for 3 minutes. Add pork belly, soy sauces, and sugar. Pour in 100ml water, cover, and simmer for 8–10 minutes until radish is tender.

4. Finish: Uncover, increase heat to thicken the sauce, and drizzle with sesame oil. Garnish with green onions.

Serve hot for a crispy, spicy, and umami-rich delight. Adjust spice levels to your taste, and enjoy this comforting dish that’s quick, versatile, and endlessly satisfying!