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Chinese Recipe : Boiled Pork with Lotus Root

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:

1. 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.
2. 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.
3. 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.