Braised Pork Belly with Lotus Root

Recipes | Buffalo Cookware Malaysia

Ingredients

  • 300gm pork belly
  • 6 dried mushroom (soaked in water)
  • 200gm lotus root (peel and cut into pieces)
  • 2 pieces fermented beancurd
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 250ml water

Seasoning

  • 1 tbsp oyster sauce
  • ½ tbsp soy sayce
  • 1 tbsp Shiao Hsing wine
  • 1  piece rock sugar (to taste)

Method

  1. Wash pork belly and place in boiling water for a 15 minutes then remove from boiling water and rinse pork belly. Sliced pork belly into bite size pieces and set aside.
  2. Add oil into inner pot. Select “Steam” function to heat oil.
  3. Add in pork belly and lightly fry until light brown. Remove and set aside.
  4. Add minced ginger, minced garlic and fermented beancurd; saute until fragrant. Place pork belly and mushroom and mix well.
  5. Add water, lotus root and all seasoning to the mixture and stir well then close lid.
  6. Cancel “Steam” function and re-select “Porridge/Soup” function. Adjust timing to 1 hour and cook until complete.
  7. Dish is ready to serve.