Directions

To Prep

1. Marinade the pork belly overnight with the marinade ingredients for at least 1 hour.

To Cook

1. In a wok, heat oil and fry garlic, ginger and preserved red bean curd until fragrant.
2. Add pork belly and stir fry for about 5 minutes.
3. Add lotus root and fry for a further 2 minutes until well mixed.
4. Add chicken stock cube and enough water to cover.
5. 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.
6. Dish out and garish with coriander. Serve hot with rice