Chinese Braised Daikon with Pork
Chinese Braised Daikon with Pork is a classic home-style dish where tender daikon radish is slow-cooked in a savory-sweet soy-based sauce with fatty pork belly or ribs. It's a staple comfort food across many regions of China, particularly popular in Cantonese and Shanghainese cuisines. The dish beautifully showcases how simple ingredients transform through patient braising into something rich and deeply flavorful.
🍽️ Nutrition at a glance
This is a moderately high-fat dish due to the pork belly, with a balanced mix of protein and carbohydrates from the daikon and sauce. Key nutrients include vitamin C and fiber from the radish, along with protein and B vitamins from the pork. A typical serving contains roughly 300-400 calories, depending on the cut of pork used.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 12.5 g |
| Carbs | 14 g |
| Fat | 14 g |
| Fiber | 2.5 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Potassium | 420 mg |
| Vitamin C | 28 mg |
| Vitamin A | 15 mcg |
| Calcium | 55 mg |
| Iron | 1.8 mg |
| Phosphorus | 150 mg |
| Niacin (B3) | 3.5 mg |
| Selenium | 12 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Daikon is prized in Chinese cooking for its remarkable ability to absorb flavors while maintaining a pleasant texture, making it the perfect partner for braising. Nutritionally, the dish offers a clever balance—the pork provides richness while the daikon adds volume and fiber without excessive calories, creating a satisfying yet relatively wholesome meal.
