Boiled Pork- White Cut Pork
A classic Cantonese boiled pork dish — clean, tender, and delicately sweet from daikon or winter melon, best enjoyed with a bold dipping sauce.
Ingredients
- 200 g pork butt
- 300 g daikon radish OR winter melon
- 3 pieces fresh ginger sliced
- 1 scallion
- 6 cups water
Sauce
- 2 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 2 garlic cloves minced
- 1 tbsp. chopped green onions
- 1 tsp..sesame oil
- 1 tbsp. chili oil optional
- 1 tbsp. roasted sesame seeds optional
- 1/2 lime
Instructions
- Clean the pork butt firstly and then soak in clean water for around 30 minutes. This helps to remove any raw taste.
- Then prepare a large pot with clean water, add large daikon chunks, scallion, smashed ginger as well as the pork.
- Cover the lid and bring it to a boil, remove any floats after boiling.
- Slow down the fire and simmer for 50 minutes.
- Take the pork out, cut into slices and then serve with dipping sauces.
- Break the daikon, add a small pinch of salt to the soup and garnish some chopped green onion. You get a lovely match of white cute pork and a delicious daikon soup.