Red Bean Curd Braised Pork Belly with Lotus Root | Who Does the Dishes

Ingredients

• 500g pork belly, sliced 2cm thick
• 1 lotus root ~ 500g, sliced 3cm thick then halved
• 1 thumb of ginger, peel and flatten with side of knife
• 3 garlic cloves, peel and flatten with side of knife
• 2 shallots, sliced 5mm thick
• 2 red chilli, seeds removed and sliced (omit if you can’t handle the heat)
• 1 cube of red bean curd
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon Chinese rice wine or dry sherry
• 3 tablespoons vegetable oil
• 3 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 3 tablespoons corn starch
• 1 cup of water
• season with pepper to taste
• Serve with steamed rice and Asian greens