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This recipe makes a healthy oriental chinese dish of pork with lotus root.

Lotus - Nelumbo nucifera is known by a number of common names, including blue lotus, Indian lotus, sacred lotus, bean of India, and sacred water-lily. The flowers, seeds, young leaves, and roots of the lotus are all edible.

The lotus root is about 8 inches long, and about two inches in diameter. Lotus roots contain a lot of iron and vitamins B & C. The Lotus root is sweet and can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert.

Ingredients:

1 lb Lotus root

3 tbsp Water

1/2 lb Pork butt

1 tbsp light soy Sauce

2 Slices fresh ginger root

2 tbsp White vinegar

1 tbsp Peanut oil

Cornstarch paste

2 tbsp Sugar.

Cooking Method:

Place Pork & ginger in boiling water: simmer for 30 minutes.

Immediately transfer Pork to bowl of iced water to cool for another 30 minutes.

Slice Pork with the Grain in 2" strips.

Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for Pork; drain in cold water.

Arrange lotus root in circle of overlapping slices on round serving plate; mound Pork in center. Cover & reserve.

In wok or saucepan, heat oil to medium Hot.

Add Sugar, water, soy Sauce & vinegar. Stir until Sugar is dissolved, then add cornstarch paste to make light Sauce.

Cook briefly.

Pour Sauce over lotus root & Pork.

Allow to marinate for at least 15 minutes before serving. Serve slightly warm.

This page is from our Chinese Pork Recipes category.

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