Sweet & pungent lotus root with pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lotus root |
| ½ | pounds | Pork butt |
| 2 | Slices fresh ginger root | |
| 1 | tablespoon | Peanut oil |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Water |
| 1 | tablespoon | Thin soy sauce |
| 2 | tablespoons | White vinegar |
| Cornstarch paste | ||
Directions
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.