Jung Ho-young's Japanese-Style Braised Pork Belly with Lotus Root
A Japanese home-style lotus root braised dish featuring crisp lotus root stir-fried with a golden ratio sauce (6:1:0.5:0.5), enhanced with the rich, savory flavor of fatty pork belly.
Ingredients needed 2 servings
Recipe
Cooking tips
- Stir-frying the lotus root in oil before braising preserves its texture and makes it much crunchier than if cooked directly in sauce.
- In Japanese-style braising, mirin is used instead of corn syrup to create a rich, savory sweetness and the signature glossy sheen on the dish.
- Remember the universal braising sauce ratio: [water 6 : soy sauce 1 : mirin 0.5 : sugar 0.5]—this formula works easily for other vegetables or meats.
- If pork belly isn't available, try adding steamed fu yu (tofu skin) or cook with potatoes, onions, or other root vegetables—they pair well too.
Recommended for
- Those looking to learn a fresh, crunchy Japanese-style braised lotus root instead of the usual soft, thin slices.
- People wanting a hearty side dish with rich, savory pork flavor and a balanced sweet-salty sauce.
- Home cooks who want to master the easy-to-remember golden ratio of Japanese universal braising sauce for lifelong use.
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