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

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.