This recipe came from my very first Chinese cookbook in English that Kimi gave me. It was one of the first recipes I made from that book. This is one of those stews where you literally throw everything into one pot and let it sit on simmer for an hour. The stew is light but full of flavors so if you’re in the mood for something on the less hearty side, this is a good one to make.
- 1 1/2 pounds of boneless country style pork ribs, cut about 1″-2″ cube
- 1 medium size daikon, peeled and cut about 1″ thick
- 3 large carrots, peeled and cut about 1″-2″ thick
- 4 scallions divided, finely chop 1 scallion & cut in half the other
- 1/2 cup of soy sauce
- 1/2 cup of rice wine (I got this from my local Asian market but you can substitute this for dry sherry)
- 1-1 1/2 cups of water
- 3-4 pieces of rock sugar (I got this from my local Asian market but you can use granulated sugar or brown sugar)
- 1/8 teaspoon of salt
In a 4-quart sauce pan over medium high heat combine pork, daikon, carrots, scallions (cut in half), soy sauce, rice wine, water, sugar and salt. Cover pot and let it come to a boil. Reduce heat to medium low or low. Simmer until pork and daikon are tender, about 1 hour. Check for seasoning and garnish with finely chopped scallions. Serve with rice.