Yen Can Cook ~ Braised Pork Belly with Lotus Root

Do you like pork belly?

Pork belly is a boneless cut of meat that comes from the underside of a hog’s belly and I know many people don’t like it because of it’s high fat content. But we cannot deny that pork belly is a popular meat dish in world cuisine. You can find pork belly all over the world in different cultures — from Hong Shao Rou (braised pork belly) to Flæskesteg (Danish pork roast) and Lechon Kawali (Filipino deep-fried pork belly). Its rich flavor and versatility make pork belly a popular option at home and in many restaurants.

I like pork belly dishes but with a criteria – it must be tender with melt-in-your-mouth fat layer to get rid of that greasy or cloying feeling. So pork belly is best to be prepared with a slow, long hours and moist cooking method such as braising or stewing, to render and break down the fat.

Today’s recipe is braising recipe with a quite interesting pairing of pork belly and lotus roots. I like the textural contrast the dish has to offer, soft pork belly and crunchy lotus roots, in savoury fermented bean curd sauce. Braise longer time if you prefer the lotus roots to be softer and with the same main ingredients, they can be transformed into a stir fry dish too! -> Lotus Root and Pork Belly Stir Fry

Ingredients (Serve: 3-4)

300g pork  belly, cut into 1cm thickness chunks

150g young lotus root, sliced into 0.5cm thickness

5 cloves garlic, chopped

2pcs of fermented bean curd (Nam Yue), mashed

1 teaspoon dark soy sauce

1 tablespoon Shaoxing wine/Chinese cooking wine

500-600ml water

Cooking oil

Salt and sugar to taste

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Step 1: Put sliced pork belly into a pot of water and bring to a boil, to remove blood and impurities. Remove, drain and set aside.

Step 2: Heat a saucepan with cooking oil, add in the pork belly (Step 1) and pan fry to brown the both side of the meat. Add in chopped garlic and saute until fragrant.

Step 3: Add in the lotus root, mashed fermented bean curd, water and dark soy sauce. Bring the mixture to a boil, reduce the heat to a gentle simmer. Cover the pot and simmer for about 45 minutes to 1 hour, stir occasionally to prevent burning. Add more HOT water if too dry.

Step 4: Check on the doneness of the pork belly and lotus root according to personal preference.

Step 5: Add sugar and salt to taste. Drizzle in the Shaoxing wine and mix well. Serve. 

HAPPY COOKING!  #stayhealthy #staysafe

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