Braised Pork Belly and Lotus Root

Braised pork belly and lotus root

Braised pork belly and lotus root in fermented red bean curd sauce

The rich and distinctive flavor of this dish is provided by fermented red bean curd and star anise. These two ingredients, in combination with ginger, garlic, sesame oil, and soy, create an aromatic braising sauce which is soaked up by the pork belly, lotus root, and mushrooms. This is a very tasty dish that’s easy to prepare—a great combination.

Red bean curd (南乳) is fermented tofu soaked in brine with red yeast rice added for color. Other ingredients can include sesame, chili pepper, rice  wine and vinegar. It is sold in jars. The bean curd looks like bricks of cheese. After opening,  it can be stored in the refrigerator indefinitely.  Fermented bean curd is used in braises and stir fries. It is also used to flavor rice or congee (rice porridge.)

To read more about the ingredients in this dish, check out the following posts:

Braised Pork Belly and Lotus Root
Author: 
Recipe type: Main
Cuisine: Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A Hakka specialty in which pork belly and lotus root are braised in a rich sauce flavored with fermented red bean curd and star anise.
Ingredients
  • 1 pound (450 g) pork belly
  • 1 pound (450 g) lotus root
  • 5-6 black mushrooms, soaked, stemmed, and quartered
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • ⅓ cup chopped onion
  • 1 tablespoon vegetable oil
  • 2 bricks fermented red bean curd mashed
  • 2 star anise
  • 1 piece of dried tangerine peel, soaked in water for 30 min (optional)
  • 1 to 1.5 cups (250-375 ml) water
marinade for pork belly
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon sugar
Instructions
  1. Blanch the pork belly in 1 quart (1 liter) of boiling water for 5-8 minutes. Transfer to a colander, rinse thoroughly with cold water, and drain. Cut into bite-size pieces.
  2. In a mixing bowl large enough to easily accommodate all of the meat, combine the marinade ingredients, then add the blanched pork belly and mix well.
  3. Trim the ends off of the lotus root and peel. Rinse in cold water. Cut the lotus into 1.5 inch (4 cm) segments, then split each segment into 6 or 8 pieces. Alternatively, if the lotus root is small, cut into slices.
  4. Heat the oil in a skillet or wok until almost smoking hot. Add the ginger, garlic and onions. Stir fry until aromatic (about 1-2 minutes). Mix in the red bean curd and one cup of water. Blend until well-mixed, then add the pork belly, lotus root, mushrooms, star anise and tangerine peel. Stir the mixture then transfer to a 4 quart (4 liter) pot. Add additional water if needed to just cover all the ingredients.
  5. Bring to a boil, then cover and simmer for 2 hours. Check the liquid level every half hour and add more hot water if necessary.

 

fermented red bean curd

Fermented red bean curd

 

English name Braised Pork Belly and Lotus Root in Fermented Red Bead Curd Sauce
Chinese name 南乳蓮藕燜花肉
Cantonese (Jyutping) naam4 jyu5 lin4 ngau5 mun6 faa1 juk6