- 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.
This entry was posted in Mains, The DIshes and tagged asian, braised, chinese, lotus root, pork belly, red bean curd. Bookmark the permalink.
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