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 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, ...

I'm familiar with these scenes! :D
ReplyDeleteYes, I like to visit this market whenever I'm in Melbourne.
DeleteThank you, Cheah, for sharing the photos. i like to visit markets too.
ReplyDeleteYou're welcome, Angie!
DeleteNice pictures, Cheah!
ReplyDeleteThanks, Ann!
DeleteLovely...Thanks for sharing these pictures. I think I can hang out and have lots of fun in this market. ;)
ReplyDeleteI bet you will, Amy!
Delete