This is a Northern Chinese recipe
In July and August in Peking , wherever there is a pond, you will see lovely pink and white water lilies. The tuberous stem, which is about 8 inches long and 2 inches in diameter, is lotus root, one of the most popular Chinese vegetables.
Ingredients:
- 1 lb fresh, peeled or canned lotus root
- 1 tbsp vinegar
- 2 lb pork tenderloin or fresh sides, cut into 4 pieces
- 1 tsp salt
- 3 slices ginger root
- 3 scallion
- 2 tsps minced garlic
- 3 tbsps soy sauce
- Few scallions to garnish
Directions:
- If using fresh lotus root, place in a bowl. Cover with cold water, to which the vinegar has been added to prevent discoloration. Leave to soak for 15 minutes.
- Place the pork, salt, ginger and scallions in a saucepan. Pour in sufficient boiling water to cover. Simmer for 40 minutes to 1 hour or until the pork is tender. Drain the pork and allow to cool.
- Slice the pork and lotus root and arrange on a serving plate. Garnish with scallions. Combine the garlic and soy sauce in a dish and serve as a dip for the pork.
