The PORK AND LOTUS ROOT BROTH RECIPE is from the central region of the country where the lotus, A type of water lilly, is used in many dishes. In this clear broth, which is served as an appetizer, the thin, round slices of fresh lotus root look like delicate flowers floating in water.


450gllib fresh lotus root , peeled and
thinl y sliced
ground black pepper
1 red chilli , seeded and fin ely sliced,
and 1 small bunch basil leaves,
to ga rnish

For the stock:
450g/ 11b pork ribs
1 on ion , quartered
2 carrots, cut into chunks
25g/loz dried squid or dried shrim p,
soaked in water for 30 minutes,
rin sed and drained
15ml/a tbsp nUDC mam
15ml/1 tbsp soy sauce
6 black peppercorns
sea salt

1 Put the ribs into a pan and cover with 1.5 litres/2 1h pints/61/4 cups water. Bring to the boil, skim off any fat, and add the other ingredients. Reduce the heat,
cover, and simmer for 2 hours.

2 Take off the lid and simmer for a further 30 minutes to reduce the stock. Strain the stock and shred the meat off the po rk ribs.

3 Pour the stock back into the pan and bring it to the boil. Reduce the heat and add the lotus root. Partially cover the pan and simmer ge ntly for 30-40 minutes, until the lotus root is tender.

4 Stir in the shredded meat and season the broth with salt and pepper. Lad le the soup into bowls and garn ish with the chi ll i and basil leaves.

Per portion Energy 181 Kca1/756kJ ; Protein 23.8g; Carbohydrate 4g, of which sugars 3.1g; Fat 7.8g, of which saturates 2.7g; Cholesterol 74mg; Calcium 65mg; Fi bre l.4g; Sodium 270mg

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