Recipes - Malaysian & Singaporean

Braised Pork Belly With Lotus Root
R00638_Braised-Pork-Belly-with-Lotus-Root (1)


A beautiful Cantonese staple dish which brings back a lot of childhood memories. It is saucy, salty and it goes well with rice. The lotus root is a vegetable that stays crunchy which gives a nice refreshing crunch to the dish. Red fermented bean curd is fermented tofu soaked in brine with red yeast rice added for colour. The red fermented bean curd gives a rich and distinctive flavour which goes well with ginger, garlic and the soy sauce. This tasty dish is easy to prepare with such simple ingredients and has a great combination of flavours.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

500g lotus root
400g pork belly (cut into 2cm pieces)
1 tbsp cooking oil
2 tbsp red fermented bean curd
1 chicken stock cube
3 garlic cloves (roughly chopped)
4 ginger slices
1 stalk coriander (for garnishing)
water

Marinade

1 tsp light soy sauce
½ tsp dark soy sauce
1 tsp sesame oil
½ tsp salt
Pepper (to taste)




Steps:
  1. Marinade the pork belly overnight with the marinade ingredients for at least 1 hour.
  2. In a wok, heat oil and fry garlic, ginger and preserved red bean curd until fragrant.
  3. Add pork belly and stir fry for about 5 minutes.
  4. Add lotus root and fry for a further 2 minutes until well mixed.
  5. Add chicken stock cube and enough water to cover.
  6. Transfer to a claypot and cook on low to medium heat for another 40 minutes until pork and lotus root softens, stirring occasionally to prevent burn and sticking.
  7. Dish out and garish with coriander. Serve hot with rice

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Braised Pork Belly With Lotus Root

Braised Pork Belly With Lotus Root

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A beautiful Cantonese staple dish which brings back a lot of childhood memories. It is saucy, salty and it goes well with rice. The lotus root is a vegetable that stays crunchy which gives a nice refreshing crunch to the dish. Red fermented bean curd is fermented tofu soaked in brine with red yeast rice added for colour. The red fermented bean curd gives a rich and distinctive flavour which goes well with ginger, garlic and the soy sauce. This tasty dish is easy to prepare with such simple ingredients and has a great combination of flavours.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

500g lotus root
400g pork belly (cut into 2cm pieces)
1 tbsp cooking oil
2 tbsp red fermented bean curd
1 chicken stock cube
3 garlic cloves (roughly chopped)
4 ginger slices
1 stalk coriander (for garnishing)
water

Marinade

1 tsp light soy sauce
½ tsp dark soy sauce
1 tsp sesame oil
½ tsp salt
Pepper (to taste)

Instructions
  1. Marinade the pork belly overnight with the marinade ingredients for at least 1 hour.
  2. In a wok, heat oil and fry garlic, ginger and preserved red bean curd until fragrant.
  3. Add pork belly and stir fry for about 5 minutes.
  4. Add lotus root and fry for a further 2 minutes until well mixed.
  5. Add chicken stock cube and enough water to cover.
  6. Transfer to a claypot and cook on low to medium heat for another 40 minutes until pork and lotus root softens, stirring occasionally to prevent burn and sticking.
  7. Dish out and garish with coriander. Serve hot with rice

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