Steamed Pork Belly with Salted Radish

Ingredients

• 500 g (1.1 lb)pork belly
• 180 g (0.4 lb)salted radish
• 1 1/2 tbsp, or to tastelight soy sauce
• 1/2 tbsp, or to tastesugar
• 1 tbspchicken bouillon powder
• 3 cloves, finely choppedgarlic
• 1 tspsesame oil
• 3 tbspcooking oil

Instructions

1. 1

   Rinse the radish

   Wash the salted radish in water 2–3 times. Drain it and squeeze out excess liquid.

2. 2

   Slice the radish

   Cut the radish into roughly 5 mm (0.2-inch) thick strips.

3. 3

   Dice the pork

   Cut the pork belly into pieces about 1 cm × 2 cm (0.4 × 0.8 inches), aiming to include skin, fat and meat in each piece.

4. 4

   Season the pork

   Place the pork belly in a steam-safe dish. Add the garlic, light soy sauce, sugar, chicken bouillon powder, cooking oil and sesame oil, then mix.

5. 5

   Add the radish

   Mix in the salted radish until it is coated in the sauce.

6. 6

   Steam the dish

   Set up a steamer over high heat. Once the water boils, place the dish in the centre and steam for 1 hour.

7. 7

   Serve immediately

   Serve the dish hot.

What is steamed pork belly with salted radish?

This is a savoury steamed dish combining small pieces of pork belly with salted, preserved radish. Salted radish is used in a number of Asian cuisines, and its concentrated, salty flavour provides contrast to the richness of pork.

Here, the pork and radish are seasoned together and cooked in one dish. A long steam helps the pork become tender while keeping the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 609 calories, 9g protein, 8g carbs, 52g fat.

Pork belly supplies most of the fat and energy, while the radish and small amount of sugar contribute carbohydrates; the portion contains relatively little protein for a pork dish. Serve it with a generous helping of vegetables and a measured portion of plain rice to make a more balanced plate.

Preparing the salted radish

Rinsing: Wash the radish two or three times, then drain and squeeze it. This removes some surface salt and excess moisture before it goes into the sauce.

Slicing: Cut it into strips around 5 mm thick so it mixes through the pork rather than sitting in large chunks.

Cutting the pork belly

Even pieces: Aim for pieces around 1 cm by 2 cm, as directed in the method. Similar-sized pieces are easier to mix and steam together.

Layered cuts: Try to include skin, fat and meat in each piece for a mix of textures in every bite.

Building the seasoning

Savoury base: Light soy sauce and chicken bouillon powder season the pork, while chopped garlic adds a pungent note. The sugar is included in a small amount to round out the salty flavours.

Finishing oil: Cooking oil and sesame oil are mixed in with the pork before steaming. Taste the soy sauce and sugar amounts to suit your preference, as the radish is salted.

Steaming for tenderness

Hot start: Bring the steamer to a boil over high heat before putting in the dish. Set it in the centre of the steamer and steam for the full hour.

Keep covered: Maintaining the steam during cooking helps the pork cook through and soften. Use a steam-safe dish that fits comfortably in your steamer.

Serving the dish

Serve the pork and radish hot, straight from the steaming dish. Their rich, salty-savoury flavours pair well with plain rice, which also helps make the sauce part of the meal.

Add a simply cooked vegetable on the side for freshness and contrast.

Recipe notes & tips

• Rinse and squeeze the radish well so excess liquid does not dilute the seasoning.
• Keep the pork pieces close to the specified size so they steam evenly.
• Mix the seasonings thoroughly with the pork before adding the radish.
• Check that the steamer has come to a boil before adding the dish.
• Use a dish that leaves enough room for steam to circulate around it.

Variations

• Adjust the saltiness: Rinse the radish more thoroughly if you prefer a milder taste.
• Change the sweetness: Add the sugar to taste, keeping in mind that the radish is already salty.
• Serve with rice: Spoon the pork and radish over plain rice to make it a more substantial meal.
• Add vegetables: Serve with simply steamed greens for a fresh side.
• Use another cooking oil: Replace the cooking oil with a neutral oil you already have.

Common mistakes to avoid

• Skipping the rinse: Salt can dominate the dish; wash the radish 2–3 times and squeeze it dry.
• Cutting uneven pieces: They may cook at different rates; aim for pieces around 1 cm × 2 cm.
• Leaving out the skin or fat: The method aims for pieces with all three layers; include them where possible.
• Adding the dish before the water boils: Wait for a full boil before starting the one-hour steaming time.
• Using a poorly fitting dish: Choose a steam-safe dish that sits securely in the steamer with room for steam to circulate.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, either in a steamer or in a covered dish in the microwave.

Frequently asked questions