Sweet & Pungent Lotus Root with Pork
Submitted by derek'sgirl
A classic Chinese cold dish featuring simmered pork shoulder and crisp lotus root slices drizzled with a tangy sweet-and-sour sauce. Elegant enough for a banquet, simple enough for a weeknight.
YIELD
4 servingsPREP
10 minCOOK
90 minREADY
100 minIf you’ve never cooked with lotus root, this is the dish to start with.
Thinly sliced crosswise, each piece reveals that gorgeous lace-like pattern of holes that makes lotus root one of the most visually striking ingredients in Chinese cooking.
The pork shoulder gets simmered with ginger, then shocked in ice water to firm up the texture before slicing into clean, elegant strips.
A quick sweet-and-sour sauce made with sugar, soy, and white vinegar gets thickened with cornstarch and poured over everything to marinate.
Served slightly warm, the crunchy lotus root and silky pork soak up that glossy, tangy glaze.
Kitchen Tips
- Slice the lotus root thin and even (about ¼ inch) so every piece has the same satisfying crunch after blanching.
- The ice bath is essential. It firms the pork so you can slice it cleanly with the grain instead of shredding it.
- Let it marinate at least 15 minutes before serving. The flavors meld and the sauce clings better as it sits.
- Fresh lotus root can be found at most Asian grocery stores. Look for firm, unblemished sections with no soft spots.
Ingredients
Directions
Place pork and 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 and peel fresh lotus root.
Slice crosswise into ¼ inch 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 and reserve.
In wok or saucepan, heat oil to medium hot.
Add sugar, water, soy sauce and vinegar.
Stir until sugar is dissolved, then add cornstarch paste to make light sauce.
Cook briefly. Pour sauce over lotus root and pork.
Allow to marinate for at least 15 minutes before serving.
Serve slightly warm.
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