1STEP 1 | Rinse and pat dry the pork belly, trim skin if desired, and slice evenly into thin pieces.
Steamed Pork Belly with Preserved Radish
Savory-sweet preserved radish perfectly balances tender, juicy steamed pork belly—a timeless Cantonese comfort classic!
A quintessential Cantonese home-style dish presented by Chef Paul Wong. Thinly sliced pork belly is marinated with fish sauce and cornstarch, then paired with sweet preserved radish (caipo) that has been dry-fried with sugar until caramelized. Steamed with fresh shredded ginger over high heat, the pork turns meltingly tender while the radish absorbs the rich juices, creating an irresistible meal companion.
Time20min
SuitableHome-cooking fans
MethodSteam
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Place sliced pork belly into a bowl, add white sugar, fish sauce/light soy sauce, and cornstarch; mix well to marinate.
3STEP 3 | Heat a dry wok or add a little oil, stir-fry the chopped preserved radish until fragrant, add sugar and fry until caramelized, then remove.
4STEP 4 | Neatly arrange marinated pork belly slices in an overlapping circular pattern on a heatproof steaming plate.
5STEP 5 | Spread the fried sweet preserved radish in the center and over the pork belly, then top with shredded ginger.
6STEP 6 | Place plate in a steamer over boiling water, cover with lid and steam on high heat for 8-10 minutes until cooked through.
7STEP 7 | Carefully remove plate, drizzle with seasoned soy sauce, and garnish with fresh chopped spring onions before serving.
Tips and Pitfalls
Dry-Toast Radish with Sugar
Dry-fry preserved radish to remove moisture, then add sugar to caramelize and eliminate raw saltiness.
Thin Uniform Slicing & Plating
Slice pork belly thinly and spread out to steam quickly while absorbing radish aromas without feeling greasy.
Ginger Topping for Balance
Top with plenty of shredded ginger before steaming; steam infuses ginger flavor into the meat to cut richness.
High-Steam Timing
Ensure water is vigorously boiling before placing the dish; steam on high heat for 8-10 minutes to keep pork juicy and tender.
Overview
A quintessential Cantonese home-style dish presented by Chef Paul Wong. Thinly sliced pork belly is marinated with fish sauce and cornstarch, then paired with sweet preserved radish (caipo) that has been dry-fried with sugar until caramelized. Steamed with fresh shredded ginger over high heat, the pork turns meltingly tender while the radish absorbs the rich juices, creating an irresistible meal companion.
