Servings: 4 servings
Calories: 342kcal
Ingredients
- 400 g pork belly cut into chunks
- 2 cups daikon radish peeled and cut into chunks
- 6 cups chicken broth
- 1 thumb fresh ginger sliced
- 2 star anise
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 scallions sliced, for garnish
Instructions
- Blanch the pork belly in boiling water for 2 minutes to remove impurities, then drain and rinse.
- In a pot, combine the pork belly, chicken broth, ginger, and star anise. Bring to a simmer, cover, and cook for 30 minutes.
- Add the daikon, soy sauce, and Shaoxing wine. Simmer uncovered for 15 minutes more, until the daikon is tender and the pork is meltingly soft.
- Skim any excess fat from the surface if desired.
- Ladle into bowls and garnish with scallions.
Notes
Chef's Tip: Blanching the pork belly first removes impurities that would otherwise cloud the broth. Keto Swaps: keeping the daikon to a modest, measured amount preserves its classic texture and flavor while keeping the dish reasonably low-carb.
Nutrition
Calories: 342kcal | Protein: 20g | Fat: 26g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
This is a slow-braised, deeply savory soup — pork belly cooked until meltingly soft, daikon soaking up the star anise and ginger around it.
Keeping the daikon to a modest, measured amount preserves its classic texture and flavor while keeping the dish reasonably low-carb.