Chinese pork, daikon and tofu curry

    1 hour 25 min

    A rich Chinese-style pork, tofu and daikon radish curry flavoured with garlic, ginger, star anise and chilli bean sauce. Serve with steamed white rice and some stir fried greens.

    1 person made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 3 tablespoons Shaoxing rice wine
    • salt and pepper, to taste
    • 1kg meaty pork ribs, chopped into thirds
    • 2 tablespoons vegetable oil
    • 3 large cloves of garlic, finely chopped
    • 1 (5cm) piece ginger, finely chopped
    • 2 star anise
    • 2 or 3 tablespoons soft brown sugar
    • 2 tablespoons chilli bean sauce
    • 500g daikon radish, peeled and sliced into chunks
    • water, as needed
    • 275g tofu, cubed

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Mix soy sauce, Shaoxing rice wine, a pinch of salt and freshly ground black pepper together in a small bowl; pour over ribs and toss to coat. Set ribs aside to marinate for a few minutes.
    2. Heat oil in a casserole pot over low heat. Add garlic, ginger and star anise; stir until fragrant, about 1 minute.
    3. Add ribs and cook until browned; season with soft brown sugar and chilli bean paste. Stir in cubes of daikon and add enough water to cover; simmer for 1 hour, or until pork is tender. Stir in tofu and simmer until warmed through, about 5 to 10 minutes before serving.


    Ask your butcher to chop the ribs into thirds for you.

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