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red cooked pork belly with lotus root

Red Cooked Pork Belly with Lotus Root

Course Main Dish
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 people

Ingredients

Ingredients

  • 1 kg pork belly slice into 1.5cm thick slices
  • 700 g lotus root
  • 2 Spring Onions slice
  • 2 slices ginger
  • 6 cloves garlic
  • 1 star anise
  • 2 slices licorice root
  • 1 chenpi
  • 500 ml water
  • 6 Sugar snap peas just a handful and not an exact amount

Marinade for pork belly

  • 3 tbsp Light Soy Sauce
  • 1 tbsp dark soy sauce

Seasonings

  • 2.5 tbsp demerara sugar or rock sugar
  • 3 tbsp Rice Wine or shaoxing rice wine
  • 1 tbsp sesame oil
  • Salt to taste

Instructions

  1. Slice the pork belly into 1.5 cm thick slices and marinade with light soy sauce and dark soy sauce for at least 30 minutes. Don’t discard the soy sauce left over from marinating the pork.
  2. Wash and peel the lotus root and slice it into 2 cm thick slice and cut each slice it into quarters.
  3. Peel garlic and leave aside.
  4. Heat up 1 tablespoon of oil in a frying pan or skillet. Pan fry the pork belly until both sides of the pork belly are golden brown. Leave aside.
  5. Heat up 1 tablespoon of oil in the wok and stir-fry spring onion, ginger, garlic and all the spices until it’s aroma.
  6. Add the sugar into step 5 and turn down the fire to medium-low heat and gently stir until the sugar starts melting.
  7. Once the sugar has melted add the pork belly back in and mix evenly. This allows the sugar to coat the pork all over.
  8. Add all the seasonings and the left over soy sauce into step 7. Gently stir and mix evenly.
  9. Transfer everything from step 8 (pork belly, sauce and spice) to a stock pot and add lotus root and water. Bring it to a boil first and let it boil for a couple minutes then simmer for 1.5 to 2 hours. Add more water if it’s too dry and check it a couple times while simmering, just in case the sauce dies out. If you decide to cut the pork into different shapes, for example big cubes, the simmer time might increase. So please be aware of this.
  10. You can garnish with some blanched sugar snap peas or snow peas. Serve with some cooked rice.