This is another Chinese pork belly recipe that is easy to prepare yet tasty and aromatic. Both the pork belly and lotus roots are stewed till the flavours are well absorbed by the ingredients. This dish is quite similar to my earlier posting [Stewed Nam Yee Pork belly With Lotus Roots] with a difference in the flavouring ingredient. Here, preserved soy bean paste [tau cheong] is used instead of nam yee.
Overall, it is a delicious dish, good to serve with piping hot rice. In the original recipe, this is served with fried rice.
Like the earlier dish, this can be prepared earlier and just reheat before serving.
Recipe adapted from Yum Yum Magazine [modified]
200 gm pork belly [with skin] – cut into bite size pieces and marinate with some light soy sauce
200 gm lotus roots – scrap the skin lightly, rinsed and cut into 2 cm length pieces
Some black cloud fungus – soaked and break into pieces
3 shallots – chopped or sliced
1 tbsp fine preserved soy bean paste [tau cheong]
1 tbsp each oyster sauce and light soy sauce
½ tsp chicken stock granules
1 tsp dark soy sauce for colour
Some pepper and sesame seed oil to taste
150 – 180 ml water or enough to cover ingredients
- Heat a little oil in non-stick wok, sauté pork belly until slightly browned, push aside.
- Add in minced shallots, sauté until fragrant, mix well with fried meat.
- Add in lotus roots, black fungus, tau cheong and seasoning ingredients. Stir fry to mix ingredients and seasoning well.
- Add in water, bring to boil 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.