pork and lotus root with shrimp paste

we always find lotus root to be an intriguing root vegetable. on the surface, its boring beige tone looks uninspiring. but as soon as you slice it open, a circular network of hollow tubes is revealed.

the amazing thing about the lotus root is that it maintains its crunch even when cooked. so it’s a great way to add textural contrast to your dishes, such as stews. that’s why we are pairing it with pork cheek, which is fatty and soft. cooking it with shrimp paste will give it that extra kick of flavor, because both the pork cheek and the lotus root is not exactly bold in taste.

pork cheek 1/2 lb (1/4 kg)
lotus root 1 head, about 1 lb (1/2 kg)
shrimp paste 1.5-2 tbsp (some brands of shrimp paste can be very salty, so adjust accordingly)
cornstarch 1 tbsp
soy sauce 1 tsp
salt 1 tsp
oil 6 tbsp

• thoroughly wash the lotus root and peel the outer layer of skin
• thinly slice the pork and lotus root
• marinate the pork with the cornstarch, soy sauce, salt, 1 tbsp of oil, and 1 tbsp of water, let it rest for at least 15 min
• pour 2 tbsp of oil to a pan (preferably nonstick) and cook the pork on medium-high heat, about 2-3 min
• plate the pork and set aside, then add the remaining 3 tbsp of oil to the pan
• toss in the lotus root and stir fry for 2 min
• add the shrimp paste and toss the pork back into the pan, mix evenly
• cook for another 2-3 min

fatty and crunchy together on a plate

thinly slice the pork and lotus root, then marinate the pork

par cook the pork first (we didn’t use a nonstick pan and it created a dark crust)

cook the lotus root, then add the shrimp paste and pork

we had this with a beautiful plate of tender snow pea tendrils

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