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
  1. 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.
  2. Reduce  to medium heat , add red bean curd and stir to mix evenly with the pork
  3. 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.
  4. 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.
  5. 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.
  6. Add half of the shallots and stir pot.
  7. To serve, top with remaining shallots and sliced chilli.
Posted: Oct 15 2012
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