Posted in Recipes

Pork with Salted Radish and Black Bean

This dish is named for the flavoring additions, which are Preserved (Salted) Radish and Chinese Salted Black Bean, both of which add a rich umami depth to the pork belly and the secondary ‘bulk’ ingredients of Zucchini and Button Mushrooms. I rather threw this together as a means to use up the last of my current batch of salted radish and I didn’t really plan on doing a blog post (hence no ‘prep’ photographs), but it turned out pretty nicely and I thought I’d share.

Basically, I used pork belly rashers that were first oven cooked to render out some of the fat and brown until not quite crispy, then sliced into sections. I browned the mushrooms in some of the rendered pork fat and added a little lemon juice as they were the canned variety and the lemon juice improves the flavour. Then I added in the pork, zucchini, and about 3 tablespoons of chopped salted radish. I created a glazing sauce with a little vinegar and chilli paste, then finally added chopped salted black beans. I meant to start with some minced fresh ginger but I forgot about it… it didn’t matter though as the overall result was really tasty.

Author:

I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at http://sybaritica.me/

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