The Dishes

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.