Pork with Preserved Radish

Pork with Preserved Radish
This interesting dish illustrates the Chinese cooking technique of ‘Velveting’ to produce the soft, juicy, almost gelatinous pieces of meat one usually only experienced in Chinese restaurants. In this case, the techniques uses parboiling in water, rather than briefly deep-frying at low temperature, but the result is very much the same. After being pre-cooked this way, the Pork is then stir-fried with Preserved Radish and Chinese Black Mushrooms.
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