Lotus Root with stuffed minced meat and crunchy meatballs

Jiangnan (south of the river) Chinese cuisine

Stories in history and folklore are replete with details of scenic landscape, beautiful women and delicious cuisine South of the Yangzi river which even Chinese emperors could not resist disguising as commoner to visit these places.

A recent visit to provinces in the Jiangnan region (south of the river) has been fruitful. This stuffed lotus root recipe is an adaptation of two dishes. Alternatively, you could make two different dishes with the same ingredients.

This is to ensure that the pork is properly cooked. Unlike beef, pork has to be well done for it to be safe for eating, never to be cooked medium or medium rare! (unless it is cured with lots of salt and vinegar or some special procedures).

In Nanjing, Hangzhou, Suzhou and other central regions where lakes are common due to surrounding mountains and sufficient rainfall, lotus plants (lilies family) thrive. Local people have made two types of dishes from lotus root. It is known to the health conscious that lotus root is a rich source of iron.

The first dish I am introducing is the slow cooked steamed lotus root stuffed with minced pork (glutinous rice and beans are optional ingredients for the stuffing). The result is a floury and delicious dish. Drizzled with a typically central Chinese sweet and savoury sauce, it has a melt in the mouth texture and burst of flavours.  The picture shows a dish from a famous franchise restaurant chain. Usually, visitors will be able to find street stalls or humble eateries selling lotus root in huge steamers similar to those for warming up BBQ pork buns and prawn dumplings.

Lotus root meatballs is another wholesome dish that locals cook for themselves at home (the best food are reserved for home dinner tables). In the Southern part of China, waterchestnuts are used in wanton dumplings and meatballs to give a crunch and freshness. In Jiangnan, lotus root does the trick too but produces a more mellow flavour. The seasoning sauce is made of ginger, garlic, shallot with soy sauce and steamed vegetable line the base.

Here, I have improvised a two-in-one recipe that combines the two methods of cooking and you get the tastes that embodies layered flavours and textures.

1. Preferably, get fresh lotus root from Asian grocery supermarket. These have to be cleaned thoroughly and lightly peeled to remove any traces of mud. Then, cut into 2 cm thick slices. If fresh lotus root is not available, frozen ready sliced lotus can be substituted, though taste will be compromised somewhat.

2. Prepare minced pork (beef does not taste as good for this dish) and chopped spring onion. Season with soy sauce, pepper and oyster sauce. You may add a dash of shaoxing wine or white wine to enhance the aroma.

3. Stuff the lotus root with the meat stuffing ensuring the holes are filled and no gaps are left in the middle.

4. Steam the lotus root slices in medium heat for about 10 minutes. It should be cooked but not too tough.

5. Prepare to fry by heating a thin layer of vegetable oil in a heavy pan. Lightly fry it till slightly golden brown and crunchy.

6. Double cooking will ensure that the pork is properly cooked and frying produces a more fragrant outcome. Remainder mince can be made into meat balls.

Enjoy!