Product(s) Used for this Recipe
Swanson Chicken Broth

Homestyle Stewed Pork Belly, Lotus Root & Peanuts (Daily Dish)

400g Pork Belly(cut to 2 inch thick pieces)
1/2 tsp Salt
A few dashes of Pepper
1/2 TBS Sugar
2 TBS Premium quality Thick Dark Soya Sauce
2 TBS Hua Teow Wine

400g Lotus Root(peeled & cut to thick rounds.Soak in a basin of water added
with 1 TBS Vinegar.Remember to rinse before cooking)
1 cup Dried Skinless Peanuts(soaked in 500ml hot boiling water for 30 min)
8 Black Mushrooms(presoaked , remove stems)
2 Red Chillies(slant cut each to 2 piece)
1 TBS Cooking Oil
15g ginger slices
15 pips Garlic(remove skin , leave whole)
1 Litre *SWANSON 97% Fat Free Clear Chicken Broth
3 cups Water
2 TBS Sugar
3 TBS Hua Teow Wine

(C)For Garnishing:
1 spring Onion(cut to section)
1 Red Chilli(cut to flower)
tsp-teaspoon , TBS-tablespoon




Cooking Detail
Serving: For 5-6 person & dish to serve with rice
5人份 , 菜肴配白饭
1.Cut Pork Belly to inch thick pieces.Season with remaining (A) ingredients for 15 minutes.

2.Use a non-stick work, heat up 1 TBS Cooking Oil.Put in Ginger slices to saute for 1 minute.Add in whole Garlic pips and Red Chillies and saute untill fragrant.

3.Add in Pork Belly and stir fly for 1 minute.

4.Pour in 1 Litre*SWANSON 97% Fat Free Clear Chicken Broth,3 cups Water and the soaked Peanuts and Mushrooms.Cover with lid and bring to a rapid boil.

5.Once boiling , turn fire to medium low and simmer for 40 minutes.

6.Add in Lotus Root and continue simmering for another 30 to 45 minute untill Peanuts become soft.You may add in additional hot water to simmer if liquid gets dried up too fast.

7.Lastly add in Sugar and Hua Teow Wine.Ready to serve with (C) Garnishings.This dish is good to be served with White Rice or Plain Porridge.This can also be served with boiled White Udon or Chinese Yang Chun Mian.