This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice!
Recipe for Braised Pork Belly with Lotus Root
- 300 gm pork belly, cut into bite size
- 150 gm young lotus root, sliced
- 4 pips garlic, smashed
- 20 gm wood ear fungus, soaked, stemmed, cut into strips
- 2 pices of Nam Yue (fermented bean curd)
- 1 tsp dark soya sauce
- 2 tsp Shaoxing wine
- 3 cups water
- Salt and sugar to taste
- Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry.
- Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus.
- Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced.
- Toss in the sliced lotus root, stir-fry for a while
- Add sugar and salt to taste
- Drizzle in the Shaoxing wine, mix well.
- Dish out and serve with hot white rice.