lotus root braised pork

Braised Pork with Lotus Root: A Step-by-Step Guide

Braised pork with lotus root is a beloved Chinese dish, celebrated for its tender meat, starchy lotus root, and savory-sweet sauce. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

500g pork belly (cut into 2cm cubes), 300g fresh lotus root (peeled and sliced into thick rounds), 3-4 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 3-5 slices of ginger, 2 cloves of garlic, 1 star anise, 2 cups water, and cooking oil.

Steps:

1. Prep the pork: Boil pork cubes in boiling water for 3 minutes to remove impurities. Drain and rinse.

2. Sear the meat: Heat oil in a wok, stir-fry pork over medium-high heat until golden brown. Add ginger, garlic, and star anise until fragrant.

3. Simmer: Pour in soy sauces, sugar, and Shaoxing wine. Stir to coat the meat evenly. Add water, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

4. Add lotus root: Gently stir in lotus root slices. Simmer for another 25–30 minutes until the pork is tender and the lotus root turns translucent.

5. Thicken the sauce (optional): Increase heat to reduce the sauce until it lightly coats the ingredients.

Serving:

Serve hot with steamed rice. The lotus root soaks up the rich broth, while the pork melts in your mouth. A comforting and hearty meal perfect for family dinners!