Heat up a pan (preferably one that can handle higher heat and won’t stick) on medium-high heat. Once hot, add neutral oil and crushed garlic. This dish requires more oil than usual to stir fry, but we'll be leaving most of it behind at the end!
2-3 tablespoon neutral oil
Stir fry for 1-2 mins or until garlic has browned slightly. Add the marinated pork belly and sugar. Stir fry for another 2-3 minutes or until pork has released some fat and has caramelized slightly.
Add the drained salted radish. Stir fry for 3-5 minutes, making sure to break up any big chunks of sugar that haven’t dissolved yet.
Before seasoning, taste a piece of salted radish to check how salty it is. Then, season with soy sauce (use less if it is already plenty salty), white pepper, and chicken bouillon. Add more sugar if needed to balance any extra saltiness.
½ teaspoon soy sauce, Dash of white pepper, ¼ teaspoon chicken bouillon powder
Give it a good mix, then garnish with scallions. When plating, leave most of the extra oil behind in the pan. Enjoy with rice or porridge!
1 stalk scallion