Braised Pork with Radish

Steps

1. 1
   Cut pork belly into thick chunks (approximately 5cm long and 2.5cm thick). Season with salt and ground white pepper, mix well, and let sit to render liquid.
2. 2
   Scrub and peel the radish (remove outer 2-3 layers), then cut into thick chunks.
3. 3
   Pat dry the pork belly. Heat olive oil in a wok, pan-fry the belly chunks until golden on all sides, then remove and set aside.
4. 4
   In the same wok, stir-fry ginger slices and garlic until fragrant, add the lean pork cut and pan-fry until golden on both sides, then remove and set aside.
5. 5
   Over medium-low heat, make a caramel with dark brown sugar and a little water until glossy and bubbling, then add hot water to combine.
6. 6
   Add soy sauce and oyster sauce to the caramel, bring to a boil, remove from heat, then add sake.
7. 7
   Return the seared pork and lean cut to the pot, add ginger, garlic, Chinese chives, and radish chunks.
8. 8
   Add 1200ml of water, ensuring all ingredients are submerged, and sprinkle white peppercorns.
9. 9
   Bring to a boil over medium heat, skim off impurities from the surface, cover with a lid, reduce heat to low, and simmer for 70–80 minutes.
10. 10
    Meanwhile, prepare boiled eggs: add eggs to boiling water and cook for 7 minutes 20 seconds (optionally add a pinch of salt), then quickly transfer to ice water for 5 minutes and peel gently.
11. 11
    Once the braised pork is done, add the boiled eggs and let them soak together for 2–4 hours to allow the sauce to infuse into the radish and eggs.
12. 12
    Before serving, optionally heat a portion of the braising liquid separately and thicken it slightly with cornstarch for a more comforting presentation, then serve with rice.