Cherry & Dennis Recipes
Braised Pork Belly and Lotus Root with Red Fermented Bean Curd
南乳炆蓮藕腩肉
Recipe overview
Pork belly is started in cold water, rinsed, dried and lightly seared before mashed red fermented bean curd is cooked fragrant. Braise the pork for about 30 minutes before adding thick lotus root pieces. The finished natural red-brown sauce lightly coats fully cooked tender pork and intact lotus root; it is neither a thick slurry nor soup. Red fermented bean curd and soy sauces are high in sodium; check soy, wheat, sesame and fermented-product labels.
01
Ingredients
Main Ingredients
- 800 g; fully thawed, no off odour, cut into 4 cm cubes Skin-on pork belly
- 600 g; peel, cut 2 cm thick, inspect holes, soak briefly then drain Lotus root
- 30 g; 7 slices, 2 for blanching and the rest for braising; arlic cloves; lightly crushed; 4 garlic cloves; lightly crushed; scallions; whites for braising, greens to finish; 2 scallions; whites for braising, greens to finish Ginger
- 900 ml braising water; start with 750 ml, top up only with hot water About
- as needed for pork blanching; discard after use Water
- as needed to briefly soak lotus root; prevent browning only, drain before cooking Water
- as needed; water
- as needed; , lotus root
Pork blanching
- 1 tablespoon; add to blanching pot, optional Shaoxing wine
Red bean curd sauce
- 3 cubes, about 60 g; mash and check soy, wheat, alcohol and sodium labels Red fermented bean curd
- 2 tablespoons; brands vary in saltiness Red bean curd brine
- 1 tablespoon; dark soy sauce 1 teaspoon for colour only Light soy sauce
- 15 g balances salt; Shaoxing wine 1 tablespoon around pan, optional Rock sugar
- pinch of white pepper; optional
Searing oil
- 1 teaspoon; only to start the pan as pork releases fat Cooking oil
Finishing seasoning
- 1/2 teaspoon; add after heat is off if needed Sesame oil
- up to 1 teaspoon; taste after reducing, usually unnecessary Light soy sauce
02
Tools
- Large heavy-bottom pot, blanching pot, lid
- Wooden spoon or silicone spatula, tongs, slotted spoon, skimming spoon
- Wooden spoon or silicone spatula, tongs, slotted spoon, skimming spoon
- Wooden spoon or silicone spatula, tongs, slotted spoon, skimming spoon
- Wooden spoon or silicone spatula, tongs, slotted spoon, skimming spoon
- Large bowl, medium bowl, two small bowls, sieve, measuring cup
- Large bowl, medium bowl, two small bowls, sieve, measuring cup
- Large bowl, medium bowl, two small bowls, sieve, measuring cup
- Large bowl, medium bowl, two small bowls, sieve, measuring cup
- Large bowl, medium bowl, two small bowls, sieve, measuring cup
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Knife, chopping board, tablespoon, teaspoon, chopsticks, kitchen paper
- Instant-read food thermometer, deep serving plate, heatproof gloves
- Instant-read food thermometer, deep serving plate, heatproof gloves
- Instant-read food thermometer, deep serving plate, heatproof gloves
03
Steps
Step 1
Check and cut pork
Confirm fully thawed pork has no off odour or icy core; remove hairs and blood clots and cut even 4 cm cubes.
Step 2
Start blanching in cold water
Cover pork with cold water, ginger and Shaoxing wine; once boiling, skim for 4–5 minutes.
Step 3
Rinse and dry
Rinse away scum with warm water, pat every cube dry and discard all blanching water.
Step 4
Prepare lotus root
Reject holes with grit, mould or decay; cut 2 cm thick, soak briefly, then drain thoroughly.
Step 5
Mix red bean curd sauce
Mash bean curd smooth and mix in brine, soy sauces, rock sugar and white pepper.
Step 6
Sear and render
Heat a little oil in heavy pot; sear pork in one layer, skin and fatty side 1–2 minutes each until pale golden and some fat renders.
Step 7
Remove excess fat
Push pork aside and spoon off most rendered fat, leaving about 1 tablespoon; never rinse seared pork.
Step 8
Cook the sauce fragrant
Cook ginger, garlic and scallion white for 20 seconds. Cook bean curd sauce in a dry spot 30–45 seconds, add Shaoxing wine around edge; do not burn it.
Step 9
Braise pork first
Add 750 ml braising water, boil, cover and gently bubble on low for 30 minutes with no lotus root.
Step 10
Add lotus root later
Add drained lotus root, turn gently, cover and gently braise 30–35 minutes; add only small amounts of hot water if needed.
Step 11
Check then reduce
Pork centre must reach 71°C with no pink and lotus root must be tender yet intact; uncover, turn and reduce on medium 5–10 minutes without cornstarch.
Step 12
Taste and serve
Stop when sauce lightly coats ingredients with a little fluid left. Add soy sauce only after tasting, plus sesame oil and greens; chill leftovers promptly and reheat thoroughly.
Common mistakes
- Frozen-centre pork cooks unevenly
- thaw first.
Tips
Fully thaw, cold-water blanch and dry pork; use little oil, sear skin and fatty sides, then remove excess fat. Inspect every lotus-root hole, cut 2 cm thick, briefly soak and drain; add only after pork braises 30 minutes. Mash bean curd and briefly cook it fragrant in a dry spot; keep only a gentle simmer and top up with small hot-water additions. Before reducing, confirm 71°C/no pink in thickest pork and tender intact lotus root; uncover, turn and reduce to a thin coating without cornstarch. Sodium is high in bean curd and soy sauces; check soy, wheat and sesame labels. Chill leftovers promptly and reheat thoroughly.
