stir fry salted radish and pork

stir fry salted radish with pork

stir fry salted radish and pork

Stir Fry Salted Radish with Pork

One of my mom's most popular dishes at her potlucks! Salty and crunchy preserved radish is balanced by fatty, savory pork belly for this ultimate topper for rice or porridge.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 3


  • 8 oz salted radish
  • 5 oz pork belly large strip, unsliced
  • piece brown slab sugar (sub ~1 tablespoon granulated brown sugar)
  • 3 slices ginger
  • 3 cloves of garlic crushed
  • 1 stalk scallion
  • 2-3 tablespoon neutral oil

Pork belly marinade:

  • ¼ teaspoon salt
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar
  • Few dashes white pepper
  • ½ teaspoon neutral oil
  • ¼ teaspoon sesame oil



Prepare the pork belly

  • Bring a pot of water to boil. Add ginger slices and the pork belly strip. Boil until a chopstick pokes through the pork easily. For a thick piece, this may take 15-20 minutes. For thinner sliced pork belly, this will only take several minutes. It’s ok if it’s not fully cooked through, as it will be stir-fried later.
    5 oz pork belly, 3 slices ginger

Prepare the other ingredients

  • While the pork belly boils, dice the salted radish into ~⅓ inch cubes.
    8 oz salted radish
  • Submerge the diced salted radish in a bowl of cold water for 20-30 minutes. This will draw out most of its saltiness.
  • For the brown slab sugar, hit it with the back of a heavy cleaver or knife to break it up into smaller pieces. This will help it dissolve easier later.
    ⅓ piece brown slab sugar
  • Peel and crush the cloves of garlic.
    3 cloves of garlic
  • After the pork belly is done boiling, rinse it under cold water, washing away any extra impurities. Optionally, use a knife to lightly scrape the skin to remove any hairs or impurities.
  • Slice the parboiled pork belly into thin strips. In a bowl, marinade the pork with all the listed ingredients, and set aside.
    ¼ teaspoon salt, 1 teaspoon soy sauce, ½ teaspoon sugar, ½ teaspoon neutral oil, ¼ teaspoon sesame oil, Few dashes white pepper

Finish preparing the salted radish

  • After the salted radish has soaked in water for 20-30 minutes, drain the water. Wash again in cold water, rinsing and massaging the salted radish between your hands to remove as much salt as possible.
  • Try a piece of the salted radish. Most of the saltiness should be gone, with just a touch of saltiness at the end. If not, continue soaking for a bit longer until it reaches that point.
  • Drain the salted radish. The drier it is, the better it’ll stir fry!

Stir fry the pork belly and radish

  • Heat up a pan (preferably one that can handle higher heat and won’t stick) on medium-high heat. Once hot, add neutral oil and crushed garlic. This dish requires more oil than usual to stir fry, but we'll be leaving most of it behind at the end!
    2-3 tablespoon neutral oil
  • Stir fry for 1-2 mins or until garlic has browned slightly. Add the marinated pork belly and sugar. Stir fry for another 2-3 minutes or until pork has released some fat and has caramelized slightly.
  • Add the drained salted radish. Stir fry for 3-5 minutes, making sure to break up any big chunks of sugar that haven’t dissolved yet.
  • Before seasoning, taste a piece of salted radish to check how salty it is. Then, season with soy sauce (use less if it is already plenty salty), white pepper, and chicken bouillon. Add more sugar if needed to balance any extra saltiness.
    ½ teaspoon soy sauce, Dash of white pepper, ¼ teaspoon chicken bouillon powder
  • Give it a good mix, then garnish with scallions. When plating, leave most of the extra oil behind in the pan. Enjoy with rice or porridge!
    1 stalk scallion
Keyword preserved radish pork stir fry, salted radish and pork stir fry
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