Fried Lotus Root With Pork Recipe

i just whipped up this dish with crispy lotus root and tender pork belly and honestly, even though i kinda botched a few steps with the garlic and ginger, the flavors came together in a way that totally blew my mind and made all the fuss worth it.

I love frying lotus root with pork because crunchy lotus slices and pork belly combine well. I marinate pork in soy sauce, Shaoxing rice wine, sugar, salt, white pepper, garlic and ginger then dust lotus with cornstarch.

I think the dish yields protein and fiber.

Ingredients

• Lotus root is a crunchy, fibrous vegetable that adds subtle sweetness and natural goodness.
• Pork belly (or tenderloin) gives lots of protein and rich flavor though belly’s a bit fattier.
• Soy sauce brings a salty, umami kick that really lifts and balances out the dish.
• Shaoxing rice wine adds a mild tang and aroma, upping the overall depth and taste.
• Garlic offers a bold flavor boost and helps support a healthy immune system.
• Ginger lends a warm, peppery spice that brightens and sharpens the overall flavor.

Ingredient Quantities

• 1 medium lotus root (about 300g), peeled and sliced into 1/8-inch rounds
• 200g pork belly (or tenderloin) thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine
• 1/2 teaspoon sugar
• 1/2 teaspoon salt (plus a bit extra for seasoning)
• 1/4 teaspoon white pepper
• 1 teaspoon cornstarch (divided; some for marinating the pork and a pinch for dusting the lotus root)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Vegetable oil for frying

How to Make this

1. Start by peeling the lotus root and slicing it into 1/8-inch rounds. If you can, rinse the slices in cold water to help remove any extra starch and pat them dry with a paper towel.

2. Put a pinch of cornstarch on the lotus root slices so you get that crispy exterior when frying.

3. Next, slice the pork belly (or tenderloin) thinly. In a bowl, combine the pork with 1 tablespoon soy sauce, 1 tablespoon Shaoxing rice wine, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and about 1/2 teaspoon of the cornstarch (reserve a tiny pinch for the lotus root if needed).

4. Let the pork marinate for at least 10 minutes while you prep the other ingredients. Don’t forget to mince 2 cloves of garlic and 1 teaspoon of ginger.

5. Heat enough vegetable oil in a deep pan over medium-high heat. When the oil is hot, fry the lotus root slices in batches until they turn light golden and slightly crisp. Remove them and drain on a paper towel.

6. Carefully pour off most of the oil from the pan, leaving just a little bit behind to cook the aromatics.

7. Add the minced garlic and ginger to the pan and stir fry for about 30 seconds or until they start to smell really good. Make sure they don’t burn.

8. Toss in the marinated pork and stir fry it until it’s almost fully cooked, which should take around 2 to 3 minutes.

9. Return the fried lotus root slices back into the pan with the pork. Stir everything together so that the pork gets evenly mixed with the lotus root and the flavors meld.

10. Give it a final taste and add a bit more salt if needed. Once everything is cooked through and looks appetizing, serve immediately while it’s still hot. Enjoy!

Equipment Needed

1. A vegetable peeler
2. A sharp knife
3. A cutting board
4. One or two mixing bowls (one for marinating the pork and one for rinsing the lotus root if needed)
5. Measuring spoons
6. Paper towels
7. A deep pan or wok for frying
8. A slotted spoon or tongs for removing the lotus root from the hot oil
9. A plate to drain the fried lotus root slices

FAQ

• Q: Can I use pork tenderloin instead of pork belly?
  A: Yeah, you can use pork tenderloin if you want a leaner dish. It still works good and tastes great after you marinate it well.
• Q: Do I need to marinate the pork?
  A: Yup, marinating is key. Mix it with the soy sauce, Shaoxing rice wine, sugar, salt, white pepper and a little cornstarch, then let it sit for about 15 minutes so the flavors get in.
• Q: How should I prep the lotus root?
  A: First, peel it and slice it into 1/8-inch rounds. Some people like to soak the slices in water for a bit to remove extra starch, but its optional really.
• Q: What oil works best when frying?
  A: Use a neutral oil like vegetable oil cause it handles high heat well and makes the lotus root nice and crispy.
• Q: How long do I fry each side of the lotus root?
  A: About 2 to 3 minutes per side is good. Fry until they’re golden and crispy but not burnt, and season with a bit more salt to taste if needed.

Fried Lotus Root With Pork Recipe Substitutions and Variations

• Pork belly substitution: You can use thinly sliced chicken thighs instead. They arent exactly the same but work well and have a good flavor.
• Shaoxing rice wine substitution: Try using dry sherry in equal amounts. It doesnt taste identical but gives a similar depth.
• Soy sauce substitution: You might replace it with tamari or even coconut aminos if youre looking for a slightly different flavor profile.
• Cornstarch substitution: If youre out of cornstarch, arrowroot powder is a good alternative. Use it in the same amount.

Pro Tips

1. Pro tip: Before you fry the lotus root slices, rinse them in cold water to wash off extra starch and then really pat them dry. This simple step helps them get extra crispy when frying, and trust me, it makes a big difference.

2. Pro tip: Dust your lotus root slices with a pinch of cornstarch evenly. This little trick helps them develop a golden, crunchy exterior. Also, don’t forget to save a tiny bit of cornstarch for the meat marinade as mentioned in the recipe.

3. Pro tip: When you add the minced garlic and ginger to the pan, watch them super carefully so they dont burn. They cook fast, and burnt garlic can leave a bitter taste. Lower the heat as needed when you pour most of the frying oil out before adding these aromatics.

4. Pro tip: Let the pork marinate at least 10 minutes if you can. The longer it sits, the more it absorbs the flavors from the soy sauce, rice wine, and spices. This extra waiting time really amps up the taste when you stir fry it with the lotus root later.