Who
Karen Lee
- Who: Karen
- Home is: In the burbs with my family
- Family origin: Australian born Chinese (Hong Kong and Guangzhou)
- I can’t live without my: Family, friends and fine food
- Occupation: Orthopaedic Physiotherapist at The Prince of Wales Hospital
- Dream job: Travel writer
- Childhood taste: Grandma’s homemade char siu bao (BBQ pork bun)
- I will always have in my pantry: Chinese instant noodles
- The one place I must visit: Central America, in particular Belize and Guatemala
- Go to meal: Wonton noodle soup
- 3 Unforgettable meals: Degustation in a tropical garden at Mozaic Restaurant in Bali, home cooked meal from my home stay family on Lake Titicaca, full banquets at Chinese weddings – must include mud crab with ginger and shallots
- Perfect night in/out: In – Catching up on many hours of lost sleep, Out – Trying out the dining hot spots with friends followed by a drink or two
- My piece of Sydney: Gordon’s Bay at sunrise on the walk between Coogee and Clovelly Beach
- I do my groceries at: Asian groceries from Hurstville and the freshest fruit and veg from Paddy’s Market in Haymarket
- Guilty pleasure: Raspberry galette and Chocolate éclairs from Black Star Pastry in Newtown
- Who does the dishes: Me and Miele
Red Bean Curd Braised Pork Belly with Lotus Root
Prep time: | Cook time: | Serves 5
- 500g pork belly, sliced 2cm thick
- 1 lotus root ~ 500g, sliced 3cm thick then halved
- 1 thumb of ginger, peel and flatten with side of knife
- 3 garlic cloves, peel and flatten with side of knife
- 2 shallots, sliced 5mm thick
- 2 red chilli, seeds removed and sliced (omit if you can’t handle the heat)
- 1 cube of red bean curd
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine or dry sherry
- 3 tablespoons vegetable oil
- 3 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons corn starch
- 1 cup of water
- season with pepper to taste
- Serve with steamed rice and Asian greens
- Heat oil in non stick pot on high heat. Add ginger and garlic and fry for 1 minute to release flavour. Add pork belly and brown the meat for about 5 mins.
- Reduce to medium heat , add red bean curd and stir to mix evenly with the pork
- Add lotus root, salt, sugar, rice wine, sesame oil, dark soy sauce, light soy sauce. Add half of chilli stir for 1 minute. Ensure pork and lotus root is evenly coated then add 1 cup of water.
- Bring to boil then reduce to a medium heat, place lid on pot and allow pork and lotus root to simmer for 60mins. Check on pot and stir every 15mins, add ½ cup water if too dry.
- Check pot to see if lotus root and pork are tender. To thicken the sauce, mix corn starch in a small bowl with 50 mls water. Bring to boil and add corn starch in a thin stream to the liquid component inside the pot.
- Add half of the shallots and stir pot.
- To serve, top with remaining shallots and sliced chilli.
