Title: Sweet and Pungent Lotus Root with Pork
Categories: Chinese Meat
Yield: 4 Servings

1	lb	Lotus root
1/2	lb	Pork butt
2		Slices fresh ginger root
1	tb	Peanut oil
2	tb	Sugar
3	tb	Water
1	tb	Thin soy sauce
2	tb	White vinegar
		Cornstarch paste

Place pork & ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve.

In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.

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