Pork belly with lotus root from China - The Cookbook (page 385) by Kei Lum Chan and Diora Fong Chan

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Notes about this recipe

  • chawkins on May 03, 2021

    Made half a recipe using pork ribs because that is what I have on hand. Because the ribs were cut in small pieces and would cook quicker than pork belly, I added the lotus roots to the braise as soon as it came to a boil. This tasted a tad more complex than my mom’s because of the bean paste, my mom only used the red fermented bean curd for this dish.

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