Braised Lotus Root with Pork Ribs
Tender lotus root and savory ribs are simmered together in a light broth, creating a comforting and nutritious dish.
Story
This dish combines the crunchy texture of lotus root with the rich flavor of pork ribs. Slow cooking allows the root to absorb the savory meat juices, resulting in a warming meal perfect for cold days.
Ingredients
Pork ribs
500g
Lotus root
300g
Ginger
1 slice, plus extra for blanching
Cooking wine
1 tbsp
Peanut oil
1 tbsp
Instructions
1
Simmer the lotus root
Place a pot of water over high heat. Add sliced ginger and the peeled, chopped lotus root. Bring to a boil, then reduce heat and let simmer for about one hour until the root becomes tender.
2
Parboil the ribs
While the root cooks, prepare the ribs. Place ribs in a separate saucepan with cold water. Add a few slices of ginger and the cooking wine. Bring to a boil, then drain and rinse the ribs under cold water to remove impurities.
3
Sear the meat
Heat peanut oil in a wok or skillet. Add the cleaned ribs and pan-fry them until the edges are slightly browned and caramelized.
4
Combine and finish
Transfer the seared ribs into the pot with the simmering lotus root. Continue cooking everything together for another 20 minutes to allow the flavors to meld before serving.
