Title: Sweet & pungent lotus root with pork
 Categories: Chinese, Meats
      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.