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
- Heat a little oil in non-stick wok, sauté ginger and shallots until fragrant or golden. Add in pork belly, pan fry until browned.
- Add in mashed nam yee. Fry and add in water. Bring to boil before adding lotus roots and seasoning.
- Bring to boil again, then cover to simmer until meat is tender and sauce has thickened. This takes about 30-40 minutes.
- Taste to adjust seasoning.
- Serve with rice.