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ROAST PORK AND RADISH STEW

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

4.92 g

Sodium (mg)

124.7 mg

Vitamin A (IU)

3.61 IU

Saturated Fat (g)

0.21 g

Energy (kcal)

39.09 kcal

Fat (g)

1.82 g

Trans Fat (g)

0 g

Salt (g)

0.31 g

Calcium (mg)

20.29 mg

Monounsaturated Fat (g)

0.36 g

Cholesterol (mg)

0.23 mg

Iron (mg)

0.34 mg

Vitamin C (mg)

6.87 mg

Fibre (g)

0.81 g

Sugars (g)

1.41 g

Protein (g)

0.93 g

Potassium (mg)

118.87 mg

Total

19.67 g

498.8 mg

14.42 IU

0.85 g

156.36 kcal

7.27 g

0 g

1.25 g

81.18 mg

1.44 g

0.94 mg

1.35 mg

27.49 mg

3.22 g

5.64 g

3.73 g

475.47 mg

  • Japanese radish (daikon) 200 g, peeled and cubed
  • water 3/4 litre
  • rice 1 tbsp
  • oil 1/2 tbsp
  • roast pork 300 g, cubed
  • ginger 1/2 cm, sliced
  • potato starch (optional) 1/2 tbsp
  • mixed with 1 tbsp water
  • water 250 ml
  • Knorr chicken cube 1/4 tsp
  • Knorr ikan bilis cube 1/4 tsp
  • sugar 1/2 tsp
  • mirin 1 tbsp
  • ginger juice 1/4 tsp
  • light soy sauce 1 tsp
  • 1 Boil radish, rice and water until radish is tender. Discard rice and water. Rinse radish to remove starch. Drain and set aside.
  • 2 Quick-fry roast pork with ginger and oil for 2 minutes. Drain and set aside.
  • 3 Bring braising stock to boil.
  • 4 Lower heat, add roast pork and radish and simmer for 10 minutes.
  • 5 Season with light soy sauce.
  • 6 Thicken with potato starch (optional).