Chinese Food

Cantonese Cuisine Braised Pork with Lotus Root

Cantonese Cuisine Braised Pork with Lotus Root

In Cantonese restaurants, braised pork with lotus root can always be found in the recipes. It can be seen that it also occupies a very important position in Cantonese cuisine! The ingredients of Braised Pork with Lotus Root are pork belly and lotus root. The pork belly is fat but not greasy after being watered out. It is stewed with low-fat lotus root on a low fire.  The lotus root stays crunchy and blends well with  the equally crispy wood ear fungus. The more you chew, the more enjoyable it is. Full of fragrant mouth, full of praise!

This is a very tasty dish that’s easy to prepare—a great combination.

Ingredients for braised pork with lotus root

Lotus root 500g 300g pork belly
30g sliced ginger Rose fermented bean curd (Red bean curd) 1 piece
Noodle Soy Sauce 15g Light soy sauce 6ml
Cooking wine 15ml 6g white sugar
A little cooking oil 800ml of boiling water

 

How to make braised pork with lotus root

Guangdong

step 1

Wash the lotus root and cut into small pieces

Guangdong

Step 2

Pour some water into the pot and bring to a boil, add the pork belly and blanch for 3 minutes, pick up

Guangdong

Step 3

Cut into pieces about the same size as the lotus root

Guangdong

Step 4

In another pot, add a little cooking oil to heat, add ginger slices and sauté

Guangdong

Step 5

Add rose fermented bean curd and noodle bean sauce to burst for a while

Guangdong

Step 6

Add pork and stir fry

Guangdong

Step 7

Pour the cooking wine

Guangdong

Step 8

Add 800ml boiling water to completely cover the pork

Guangdong

Step 9

After the high heat is boiled, turn to low heat and simmer for 30 minutes

Guangdong

Step 10

Add lotus root, light soy sauce and sugar

Guangdong

Step 11

Simmer on low heat for 30 minutes

Guangdong

Step 12

Just collect the juice on the fire

Guangdong

Step 13

I love my hometown cuisine, braised pork with lotus root

 

Tips for Cantonese Cuisine Braised Pork with Lotus Root

You can reduce your sodium intake by choosing lower-sodium soy sauce.

Red bean curd (南乳) is fermented tofu soaked in brine with red yeast rice added for color.

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