Chengdu Braised Pork with Daikon Radish

Page 371

(1 review)

Tags: braise pork chinese daikon

Recipe Reviews

Maybe Molly was sampling the Chenin Blanc at the same time as she wrote this recipe, but it needs at least 2-1/2 cups of broth and the pot must be covered lest the broth evaporate. If you take Molly's advice to refrigerate for a couple of days before finishing, then reheating from the refrigerator in a 350F oven will take at least 45 min.

Do find the hot bean paste Molly discusses on p. 374, otherwise you will end up with a disappointingly insipid sauce.

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