Name: Pork and White Radish Soup
Yield: Makes 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 12 ounces Asian white radish, such as daikon (an 8- to 10-inch section); ⅓ cup coarsely chopped cilantro, for garnish; 8 to 10 ounces boneless pork butt or shoulder, trimmed of fat, cut into ½-inch chunks (see note); 3 cups water; 3 cups chicken broth, homemade or purchased, or water (see note); ¼ teaspoon ground black pepper; ½ to 1 teaspoon salt; 1 piece dried squid, about 4 inches square (optional)

Preparation info

Makes
6 to 8
servings as part of a multicourse meal

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Asian white radish (also known as turnip or daikon) softens and sweetens as it simmers with pork in this homespun soup. Fah makes the soup with a base of water and dried squid when she is out of broth. As the pork and radish simmer together, their earthy juices infuse the water to make a light-tasting broth. For a richer flavor, start with chicken broth.