Sweet & pungent lotus root with pork

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.

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