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

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add