Sweet, Sour & Spicy Pork Leg With White Radish

When I harvested the first 3 white radish or diakon from the vegetable patch, I used them to boiled soup with pork ribs. The second time I harvested, I gave all three to a friend. For the third time, I pulled out 6 except for 4 plants which I let them be in the vegetable patch.

With the white radish or diakon, I will be cooking the above sweet, sour and spicy pork. I haven't cook this dish for a long time. So after our morning walk on Wednesday morning, I stopped to buy a pork leg. I prefer the front leg which has more meat than fat.

We started our morning walk on Wednesday morning at about 6:50am.

Lovely pink sky.

Even the cloud is pink.

~~~~~

Home cooked dinner.

Here are the home grown white radish.

They are of different sizes and shapes.

Ingredients used:

1 pork leg, white radish, chopped garlic, chopped shallots, about 15gm dried chillies (soaked), tamarind slices or pickled sour plum, tamarind paste, tau cheong or fermented soy bean, dark soy sauce for colouring, salt and sugar to taste. When cooked, I divide into 3 portions. 1 for our neighbour, 1 for dinner and 1 portion kept in the fridge for next day's dinner. This dish gets more flavourful and tastier the next day.

I went into the garden in search for greens. I saw one single big green amaranth. I pulled out the green amaranth and harvest some chive flowers. I sauteed them together with garlic and salt to make up this dish. Anything is better than no greens.

I took a snapshot of this unique colour flower growing in front of a house which we passed by on our morning walk. I googled and the name of this flower is Tecoma Stans Orange Jubilee.

Linking to Friday Bliss & Skywatch Friday.

For it is a jubilee and is to be holy for you;

eat only what is taken directly from the fields.

Leviticus 25:12, New International Version-NIV)