Steps

1. Peel the lotus root (150g) and slice it into approximately 5mm thick rounds.
   🕒 00:40
2. Season the pork belly (12-14 slices) with salt (a pinch) and pepper (a pinch) for a base flavor.
   🕒 00:52
3. Tightly wrap one slice of lotus root with two slices of pork belly.
   🕒 01:13
4. Lightly dust the wrapped pork belly and lotus root with potato starch (a pinch).
   🕒 01:34
5. Arrange the wrapped pork belly and lotus root in a frying pan, seam-side down, and sear for about 3 minutes.
   🕒 02:02
6. In a bowl, combine [B] Sugar (2 tbsp), [B] Chinese Soup Paste (Shantan) (1 tbsp), [B] Pepper (a pinch), [B] Soy Sauce (3 tbsp), and [B] Water (6 tbsp), and mix well. (This is the key!) Pre-mixing the sauce allows for smooth cooking.
   🕒 02:27
7. Prepare the green onion (5cm) cut into batons and the thinly sliced ginger (1 piece).
   🕒 03:14
8. Flip the seared pork belly and lotus root and cook for another 3 minutes.
   🕒 03:42
9. Once browned, move the pork belly and lotus root to the side of the pan. Add premium sesame oil (1 tbsp) to the empty space and sauté the green onion and ginger.
   🕒 04:00
10. Once the green onion and ginger are sautéed, toss everything together.
    🕒 04:29
11. Add Shaoxing wine (1 tbsp), then pour in the pre-mixed sauce from step 6 and coat everything.
    🕒 04:53
12. Bring to a gentle simmer, then cover and cook over medium-low heat for 6 minutes.
    🕒 05:09
13. Remove the lid and increase the heat to high. Swirl the pan to reduce the sauce.
    🕒 05:49
14. Once the sauce has thickened, add [C] Vinegar (3 tbsp) and toss to coat. (This is the key!) Adding vinegar mellows the acidity and enhances the umami.
    🕒 06:14
15. Add [C] Sugar (1 tbsp) to adjust the taste.
    🕒 06:54
16. Finish by drizzling in sesame oil (1.5 tbsp) and transfer to a serving plate.
    🕒 07:04
17. Generously ladle the sauce over the dish, garnish with cilantro (to taste), and serve.
    🕒 07:48