Recipe Pork stir-fry with grated daikon & soy sauce

Name: Recette Sauté de porc au daikon râpé & sauce soja
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 daikon; 4 échines ou côtes de porc entières; 1 cuil. à soupe d’huile ou de beurre; 1 gousse d’ail (facultatif); 1 cuil. à soupe de sauce soja

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Portion

4 portions

Preparation time

20 minutes

Discover this deliciously comforting dish with authentic Asian flavours! Stir-fried pork with daikon - a type of large Japanese radish - is an easy recipe that's a pleasure to eat with a bowl of white rice. An ideal dish for family meals!

Don't hesitate to make more than you need, as it's delicious as a sandwich the next day.

Clémence Sahuc

Image of Recipe Pork stir-fry with grated daikon & soy sauce

Ingredients

1 daikon
4 whole pork chops
1 tbsp. oil or butter
1 garlic clove (optional)
1 tbsp. soy sauce

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Instructions

Finely grate the daikon using a fine grater. Squeeze it with your hands to remove excess water. This step is important to prevent the daikon from becoming too watery when served.
Heat the oil in a frying pan over medium heat. Add the pork and finely chopped garlic, and cook for about 5 minutes on each side. Adjust the cooking time according to the thickness of the pork. The pork should be well browned and cooked through.
Remove the pork from the pan and set aside. In the same pan, add the soy sauce and reduce over medium heat for 2-3 minutes, stirring well to recover all the cooking juices.
Arrange the pork pieces on a plate. Add a portion of grated daikon to the side or top of the pork, as you prefer. Pour the hot soy sauce over the pork and daikon.
Serve your daikon pork immediately with fragrant white rice. This tasty, well-balanced dish is ideal for a simple yet refined meal.

Recipe notes

The key to this recipe's success is daikon (Japanese radish), which balances out any dish that's a little salty and greasy, especially when combined with soy sauce.

You can use this recipe with boneless chicken breast or thighs, veal and even certain firm fish such as monkfish or turbot.

In Japan, fine graters are available specifically for daikon. They are indispensable if you want to obtain a sufficiently fine paste.

Alternatively, a microplane or centrifuge can be used to recover juice and pulp.

THE DAIKON

Daikon is a large Japanese white radish that can be eaten raw, grated, pickled or cooked in stews. Its freshness balances a rich dish. It is harvested and eaten mainly in autumn.

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