1
Pork belly washed and small-size chunked. Marinate with appropriate amount of cornstarch, 1 teaspoon of sugar and 1 teaspoon of Swanson No Added MSG Concentrated Chicken Stock for 10 mins. Set aside.
2
Lotus root washed and small-size chunked. Set aside.
3
Grease a pot with some oil, stir fry ginger, garlic and scallion white to fragrant. Add pork belly to toss over medium heat until turned golden, then add lotus root to mix well.
4
Add Swanson Pork Bone Broth and bring to boil with seafood sauce, Shaoxing rice wine and brown sugar block. Reduced to medium-low heat to braise for a further 30 mins with lid or until lotus root softened and flavour absorbed. Stir every now and then.
5
Thicken with appropriate amount of cornstarch, add scallion and serve.
