Tuesday, August 4, 2015


This is a Chinese pork recipe that is easy to prepare yet tasty and aromatic. The pork belly is braised until tender but still has a bite and the smashed lotus roots are crunchy. Even the ginger slices are tasty too. Both ingredients have the flavours well infused in them. Using brown sugar in the sauce gives a nice colour to this dish.
It’s good served with piping hot rice. If I remember well, the original recipe is from a Hong Kong chef residing in Taiwan. This dish can be cooked in a claypot and before serving it, cover the claypot, pour 2 tablespoons of Shaoxing wine over the cover  for extra fragrance to this dish.  Though  I didn’t follow this step, it is already so tasty good. This is a dish that you can prepare earlier and just reheat before serving.
300 gm pork belly [with skin] – cut into bite size pieces
200 gm lotus roots – scrap the skin lightly, rinsed and cut into 2 cm length pieces
4-5 slices ginger
3 shallots – chopped or sliced
1-2 pieces Nam Yee [I used ½ piece of Shanghai fermented red beancurd] – mashed with 1 tbsp Shaoxing wine
1 tbsp brown sugar
3 tbsp oyster sauce to taste
2 tbsp Shaoxing wine
1 tsp dark soy sauce for colour
150 – 180 ml water [enough to cover ingredients]
  1. Heat a little oil in non-stick wok, sauté ginger and shallots until fragrant or golden. Add in pork belly, pan fry until browned.
  2. Add in mashed nam yee. Fry and add in water. Bring to boil before adding lotus roots and seasoning.
  3. Bring to boil again, then cover to simmer until meat is tender and sauce has thickened. This takes about 30-40 minutes.
  4. Taste to adjust seasoning.
  5. Serve with rice.

This post is linked to the event, Little Thumbs Up August 2015 [Brown Sugar and Molasses]  organised by Doreen from My Little Favourite DIY and Zoe, Bake for Happy Kids hosted by Jess of Bakericious


PH said...

Kimmy, if I cooked this dish, I have to cook extra rice too! Yes, I do eat rice when there are dishes that taste better eaten with rice, like this one. Just reading through the recipe and looking at your photos, I know this is a very tasty dish. Ho chiak!

Karen Luvswesavory said...

Hi Kimmy,
I seldom use lotus roots to cook as dishes. Always make soup with it. This stewed nam yee pork looks yummy.

Kimmy said...

Ho Phong Hong, every thing about this dish is good including the gravy. So sayang to discard it when there ain't enough rice, hehehe! This dish is also a hassle-free dish, best can be prepared earlier and freezed up, too. Great for busy people who like to eat home-cooked food.

Kimmy said...

Hi Karen, like you I seldom cook lotus roots not even in soups until recently. This pork stew is lovely and I had cooked another dish quite similar to this but using tau cheong instead of nam yee. It was yum, yum too.

Zoe said...

Hi Kimmy,

This is a lovely way to cook and enjoy pork belly. Delicious!


Kimmy said...

Hi Zoe, the aromatics like ginger, garlic and spring onions play an important part in this dish. Makes the dish fragrant and the gravy so tasty. Yes, yum, yum.

Bakericious said...

This dish need a big bowl of rice, yum!

Kimmy said...

Hi Jess, yes this dish is good with rice. Appetisingly good.