Skip to main content
logo
Food Advertising by

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
  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…