{"id":35804,"date":"2026-04-17T14:15:32","date_gmt":"2026-04-17T06:15:32","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=35804"},"modified":"2026-04-17T14:15:35","modified_gmt":"2026-04-17T06:15:35","slug":"boiled-pork-white-cut-pork","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/boiled-pork-white-cut-pork\/","title":{"rendered":"Boiled Pork\u00a0– White Cut Pork"},"content":{"rendered":"\n

I would love to introduce you to a super-easy boiled pork, also called white cut pork. It is a classic Chinese dish celebrated for its simplicity, juicy and tender texture, and great flavor when served with a dipping sauce. <\/p>\n\n\n\n

It is one of the top recommendations for beginners. Unlike braised or roasted pork dishes, we will use the lowest effort. No marinating, no pan-frying, turning over. A whole cut of pork butt, my favorite part, is gently simmered in broth until cooked through. Then we will cut it into thin slices and then served with a wonderful dipping sauce. It has a tender, juicy, silky, and melt-in-the-mouth texture that everyone in the family will love.<\/p>\n\n\n\n

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White cut is a widely used Chinese cooking method. It is about honest cooking<\/strong> \u2014 using the simplest method possible to reveal the best version of an ingredient. When cooking with different ingredients, we may choose different side ingredients or aromatics. I have shared similar white-cut lamb before. In that version, lots of spices are added because lamb carries what the Chinese call shanwei (\u7fb6\u5473) \u2014 a strong, grassy, sometimes funky aroma. But for white-cut chicken, only white pepper, scallion, and ginger are used to preserve the original taste of high-quality chicken. But for pork, we will use daikon radish or winter melon.<\/p>\n\n\n\n

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A tip for the broth<\/strong><\/h2>\n\n\n\n

Adding daikon radish<\/strong> or winter melon<\/strong> to the pot while the pork simmers is a game-changer. On the one hand, those two ingredients can help remove the faint raw taste; on the other hand, they can further lend the pork a gentle, vegetal sweetness<\/strong>. You can choose either type. <\/p>\n\n\n\n

However, no matter which vegetables you choose, always use super-large chunks while simmering. Smaller ones may break and spoil the soup base.<\/p>\n\n\n\n

Which cut to use <\/h2>\n\n\n\n

The best cut for this recipe is pork butt. I love using this cut for all kinds of stir-frying. Pork butt (also called Boston butt<\/strong>) actually comes from the upper shoulder<\/strong> of the pig. A cut of high-quality pork will be marbled with intramuscular fat. But not as much as pork belly.<\/p>\n\n\n\n

You can also try with pork tenderloin, which carries more lean meat. But the texture will be less juicy. Pork belly is another great option if you want a fattier cut. <\/p>\n\n\n\n

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The magic of dipping sauces<\/strong><\/h2>\n\n\n\n

All white cut dishes are served with one or two dipping sauces. For white-cut chicken, ginger-and-scallion sauce<\/a> is the most popular. For pork, I will pair it with a spicy, savory dipping sauce. You can half-dip, keeping the other half to taste both and make comparisons. <\/p>\n\n\n\n

Adding a little tiny ingredient like lime juice or white vinegar is my favorite way to highlight the white, cute pork butt or pork belly. A touch of acid will brighten it and remove the heaviness of fat. <\/p>\n\n\n\n

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Step by Step<\/h2>\n\n\n\n

Clean the pork butt first, and then soak it in clean water for around 30 minutes. This helps to remove any raw taste.<\/p>\n\n\n\n

Then prepare a large pot with clean water, add large daikon chunks, scallion, smashed ginger, and the pork.<\/p>\n\n\n\n

Cover the lid and bring it to a boil; remove any floats after boiling.<\/p>\n\n\n\n

Slow the fire to a simmer for 50 minutes.<\/p>\n\n\n\n

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Take the pork out, cut it into slices, and then serve it with dipping sauces.<\/p>\n\n\n\n

Break the daikon, add a small pinch of salt to the soup, and garnish with some chopped green onion. You get a lovely match of white, cute pork, and a delicious daikon soup.<\/p>\n\n\n\n

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Boiled Pork- White Cut Pork<\/h2>\n\t\t
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A classic Cantonese boiled pork dish \u2014 clean, tender, and delicately sweet from daikon or winter melon, best enjoyed with a bold dipping sauce.<\/span><\/div>\n\t\t
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