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100 minutes
Prep: 10 minutes
Cook: 90 minutes
310 calories per serving view nutrition facts
4 servings
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| 1 | pound | lotus leaves | root |
| 1/2 | pound | pork shoulder butt | |
| 2 | slices | ginger root | fresh |
| 1 | tablespoon | peanut oil | |
| 2 | tablespoons | sugar | |
| 3 | tablespoons | water | |
| 1 | tablespoon | soy sauce | thin |
| 2 | tablespoons | white vinegar | |
| 1 | x | cornstarch | mix with water to form a paste |
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 1/4" 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.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 258mg | 11% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 0.0g | 2% |
| Sugars 6.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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