Braised Pork Belly with Lotus Root
A beautiful Cantonese staple dish which brings back a lot of childhood memories. It is saucy, salty and it goes well with rice. The lotus root is a vegetable…
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Cooking tools:
- Wok
- Claypot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Spatula
- Serving platter
Ingredients
- 500g lotus root
- 400g pork belly (cut into 2cm pieces)
- 1 tbsp cooking oil
- 2 tbsp red fermented bean curd
- 1 chicken stock cube
- 3 garlic cloves (roughly chopped)
- 4 ginger slices
- 1 stalk coriander (for garnishing)
- water
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- Pepper (to taste)
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