| 1. |
Rinse and peel lotus roots. Cut into three strips, drain and leave aside. |
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| 2. |
Rinse and scald pork belly, dish up and rinse under running water again. Wipe dry. |
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| 3. |
Heat up some oil, shallow fry belly until fragrant and slight golden. Remove and keep aside. |
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| 4. |
Heat up 1 tbsp oil, sautechopped garlic and chopped shallots. Stir in seasoning well. Pour in water, bring to a boil. Add in pork belly and lotus root strips. Stew over low heat till done and tender. |
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| 5. |
Slice cooked lotus roots and cubed belly. Serve with sauce and white cabbage. |
