Chinese Cuisine
Crispy Lotus Root Stuffed with Pork
A classic Chinese fried dish featuring crisp lotus root slices filled with seasoned pork, coated in a light beer batter, and fried until golden brown. Crispy on the outside and juicy on the inside.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Frying
- Total Time
- 30 minutes
- Difficulty
- Intermediate
- Main Ingredient
- Lotus Root
About This Recipe
A classic Chinese fried dish featuring crisp lotus root slices filled with seasoned pork, coated in a light beer batter, and fried until golden brown. Crispy on the outside and juicy on the inside.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 1 piece Lotus Root
- 200 g Pork Belly
- 1 Egg White
- 50 ml Beer
- 100 g All-Purpose Flour
- 10 g Ginger
- 5 g Scallion
- 1 tbsp Soy Sauce
- 2-3 tbsp Water
- For frying Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Lotus Root
This ingredient helps define the flavor, texture, or structure of the dish.
Pork Belly
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Egg White
This ingredient helps define the flavor, texture, or structure of the dish.
Beer
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Finely chop the pork belly and combine it with minced ginger and scallion. Add soy sauce and gradually stir in water while mixing in one direction until the filling becomes sticky and well combined.
Step 2
Peel and wash the lotus root, then slice it into even rounds. In a bowl, mix the egg white and flour, then gradually add the beer to form a smooth batter that flows slowly from a spoon.
Step 3
Place a spoonful of pork filling between two lotus root slices and press gently to secure.
Step 4
Dip each stuffed lotus root piece into the batter, coating it evenly on all sides.
Step 5
Heat oil to approximately 180°C (355°F). Fry the stuffed lotus roots over medium heat until both sides are golden brown and the filling is fully cooked. Drain on paper towels and serve immediately.
Cooking Tips
- Choose fresh lotus roots with smooth skin and intact ends to prevent sand from entering the holes. Beer in the batter creates a lighter and crispier coating. Maintain a steady oil temperature to ensure the pork cooks through before the exterior becomes too dark. Serve hot for the best texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A classic Chinese fried dish featuring crisp lotus root slices filled with seasoned pork, coated in a light beer batter, and fried until golden brown. Crispy on the outside and juicy on the inside.
Ingredients
- 1 piece Lotus Root
- 200 g Pork Belly
- 1 Egg White
- 50 ml Beer
- 100 g All-Purpose Flour
- 10 g Ginger
- 5 g Scallion
- 1 tbsp Soy Sauce
- 2-3 tbsp Water
- For frying Cooking Oil
Method
- Finely chop the pork belly and combine it with minced ginger and scallion. Add soy sauce and gradually stir in water while mixing in one direction until the filling becomes sticky and well combined.
- Peel and wash the lotus root, then slice it into even rounds. In a bowl, mix the egg white and flour, then gradually add the beer to form a smooth batter that flows slowly from a spoon.
- Place a spoonful of pork filling between two lotus root slices and press gently to secure.
- Dip each stuffed lotus root piece into the batter, coating it evenly on all sides.
- Heat oil to approximately 180°C (355°F). Fry the stuffed lotus roots over medium heat until both sides are golden brown and the filling is fully cooked. Drain on paper towels and serve immediately.
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