Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lotus root |
½ pounds | Pork butt |
2 \N | Slices fresh ginger root |
1 tablespoon | Peanut oil |
2 tablespoons | Sugar |
3 tablespoons | Water |
1 tablespoon | Thin soy sauce |
2 tablespoons | White vinegar |
\N \N | Cornstarch paste |
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 ¼" 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.