Sweet & Pungent Lotus Root with Pork
Yield
4 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lotus leaves
root |
* |
| ½ | pound |
pork shoulder
|
|
| 2 | slices |
ginger root
fresh |
|
| 1 | tablespoon |
peanut oil
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
thin |
|
| 2 | tablespoons |
white vinegar
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lotus leaves
root |
* |
| 226.8 | g |
pork shoulder
|
|
| 2 | slices |
ginger root
fresh |
|
| 15 | ml |
peanut oil
|
|
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
thin |
|
| 3E+1 | ml |
white vinegar
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Directions
Place pork and 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 and peel fresh lotus root.
Slice crosswise into ¼ inch 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 and reserve.
In wok or saucepan, heat oil to medium hot.
Add sugar, water, soy sauce and vinegar.
Stir until sugar is dissolved, then add cornstarch paste to make light sauce.
Cook briefly. Pour sauce over lotus root and pork.
Allow to marinate for at least 15 minutes before serving.
Serve slightly warm.
