Fermented Pork Belly stewed with Lotus Roots

Recipe for backache | Fermented Pork Belly stewed with Lotus Roots

fermented pork belly stewed with lotus root
Braised Pork Belly (cut into chunks) 400 g
Lotus Roots (Skinned and cut into chunks) 450 g
Fermented Tofu 1 pcs
1Garlic (Minced) 1 tbsp
Oil 3 tbsp
Scallion (Cut into sections) 2 stalks
Broth 300 ml
Huiji Waist Tonic


Oyster Sauce 1 tbsp
Chicken Powder ½ tbsp
Sesame Oil 1 tbsp
Sugar 1tbsp
Black Soya Sauce ½ tbsp


  1. In a hot pan, heat oil and fry garlic, fermented tofu till fragrant, then add in braised pork and mix well.
  2. Add lotus roots and fry well. Add in seasonings, broth and simmer till lotus roots have softened.
  3. Add Huiji Waist Tonic.
  4. Lastly, add in scallions and it’s done!