Ingredients
300 g pork belly with skin attached, 500 g (about 1 lb) white radish (daikon), and chopped fresh cilantro to taste.
Seasonings
Sichuan Pixian broad bean paste, MSG, sliced ginger, soy sauce, chopped scallions, scallion segments, and Sichuan peppercorns, all to taste.
Instructions
1. Finely chop the Pixian broad bean paste, then stir-fry it in oil over low heat until fragrant and the oil turns red, then remove from heat to create a seasoned chili bean oil.
2. Scrape and wash the pork clean, bring a small pot of water to a boil, add the pork, skim off any foam after it comes to a boil, then add ginger slices, scallion segments, and Sichuan peppercorns, cook the meat until done, remove and slice thinly with the skin on.
3. Peel the radish and cut into thick slices, then cook in the meat broth over medium heat until nearly tender. Add the sliced meat and cook for another 2-3 minutes before serving.
4. Mix Pixian broad bean paste fried in oil with soy sauce, chopped scallions, chopped cilantro, and MSG to make a dipping sauce, then dip the radish and meat slices in it before eating. This soup has a sweet and savory flavor and is rich in nutrients.