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Braised Pork Belly with Lotus Root 莲藕焖猪肉


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

    Ingredient
  • 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
Method
  1. Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry.
  2. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus.
  3. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced.
  4. Toss in the sliced lotus root, stir-fry for a while
  5. Add sugar and salt to taste
  6. Drizzle in the Shaoxing wine, mix well.
  7. Dish out and serve with hot white rice.




Comments

  1. This looks so yummy. You are making me drool and it's hours away from my dinner time! :)

    ReplyDelete
    Replies
    1. Thank you, Sharon. Just a simple, homely dish.

      Delete
  2. I miss lotus root so terribly...this is homey and so delicious!

    ReplyDelete
    Replies
    1. Maybe you can get lotus root from the Asian Grocers.

      Delete
  3. My grandma used to cook this homely dish very often when I was a little girl. Looks so delicious!

    ReplyDelete
    Replies
    1. Good that you can remember your Grandma's cooking. It must have been a long, long time!

      Delete
  4. Hi Cheah,
    My kids will love this dish very much.
    Will try to learn how to cook this from you and cook for them :D
    mui

    ReplyDelete
    Replies
    1. Oh, really, don't know that kids will love this type of dish :)

      Delete
  5. Hi Cheah, love this braised pork belly with lotus root. My usual braised lotus root too but minus the nam yue.. Will definitely try your version of adding nam yue as I can see that this is especially yummy and the gravy, wow, beh tahan! 2 plates of rice also not enough leh, hahaha....Thanks for sharing and warmest regards :)

    ReplyDelete

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