Pork & White Radish (Daikon) Stew

• 3 Tablespoons Cornflour
• 3 Tablespoons Oyster Sauce
• 1/2 cups Light Soy Sauce
• 2 Tablespoons Dark Cooking Caramel (optional)
• 1 Tablespoon Sugar
• 1 Tablespoon Oil
• 1 rack Pork Spare Ribs, Trimmed And Sliced By The Bone
• 1- 1/2 pounds, 2- 1/2 ounces, weight Pork Belly, Skinned And Sliced Into 1-inch Pieces
• 6 cloves Garlic, Smashed And Skinned (not Minced)
• 5 whole Dried Oysters, Washed And Soaked In Water For 30 Minutes
• 6 whole Rehydrated Chinese Shitake Mushrooms (or Fresh Ones)
• 1 whole White Radish Or Daikon, Skinned And Cut Into Wedges
• 2 dashes Salt And Pepper, to taste

1. 1.
2. Mix together the cornflour, sauces, and sugar and marinate the meat for about 1-2 hours in the fridge (you can reduce marinating time if in a rush).
3. 2.
4. Heat a wok or Dutch oven until almost smoking.
5. 3.
6. Add in the oil and brown all the meat.
7. 4.
8. Add garlic, oysters, mushrooms and daikon.
9. Stir fry over high heat until fragrant, about 3-5 minutes.
10. 5.
11. Pour everything into a crockpot and add enough water to almost cover the meat, leaving a little bit peeking out.
12. 6.
13. Cook on LOW for about 8 hours.
14. 7.
15. If you prefer a thicker sauce, pour into a wok or Dutch oven and stir in a mixture of 1 tablespoon cornflour and 2 tablespoons water.
16. Leave to bubble and reduce.
17. Just before dishing up, add salt and pepper to taste.

cornflour, oyster sauce, soy sauce, caramel, sugar, oil, by, garlic, oysters, rehydrated chinese shitake mushrooms, white radish, salt

Taken from tastykitchen.com/recipes/main-courses/pork-white-radish-daikon-stew/ (may not work)