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.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/braised-pork-belly-and-lotus-root/