Recipe: Perfect Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce

Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce. Enjoy these crispy stuffed lotus root treats with the leftover beer from making the batter. The only Chinese food available was rice, bok choy, and China Lily soy sauce. She had to make her own tofu.

Whenever purchasing or buying lotus root, I always remember the lotus root harvest in my husband's home province-Hubei. Young strong men use pull the Hot and healthy soups are always comforting in cold days. Lotus root soup with pork bones and deep-fried stuffed lotus roots are quintessential. You can cook Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce

1. You need 1 of serving Plain cooked rice.
2. You need 100 grams of Pork belly (thinly sliced).
3. Prepare 80 grams of Lotus root.
4. It's 1 dash of Sesame oil.
5. You need 1 of Salt and pepper.
6. You need 3 tbsp of ＊Yakiniku (Japanese BBQ) sauce.
7. It's 1 tsp of ＊Gochujang.
8. You need 1 of Poached or soft-set egg (optional).
9. Prepare 1 of as required Easy melting cheese for pizza (optional).

A must have for many Chinese people during Chinese New Year as it signifies abundance and prosperity. Hong Kong Clay Pot Rice bowl is made with Chinese sausage and cured pork belly. Thuis Cantonese clay pot rice bowl has a layer of crispy rice at the bottom! The sauce is sweet, but not saccharine.

Crispy Lotus Roots and Pork Belly Rice Bowl with Yakiniku Sauce instructions

1. Peel the lotus root and slice thinly (a slicer is easier). Cut the pork into bite sizes and season with salt and pepper..
2. Heat sesame oil and fry the meat and lotus root. When cooked through, add the ＊ ingredients and stir well..
3. Turn the heat off and add shredded cheese to melt in residual heat..
4. Transfer on the rice in a serving dish. Place a soft poached egg on top if you like..
5. You don't have to make a rice bowl! Feel free to serve it as it is. In this case, reduce the quantity of sauce..

Still, if you do not like your food sweet, you can dust some aromatic The tare sauce also caramelises on the eel, leaving a sticky and slightly crispy layer above the flaky eel flesh. Each bowl comes with five tender pork slabs that are crispy on the outside, hot. Lotus root is in season in the fall, yet it is available at other times of the year in whole or packaged form. Look for lotus root that is heavy and firm, with no soft spots or bruising. I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem.