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1 lb Lotus root
3 tbsp Water
1/2 lb Pork butt
1 tbsp light soy Sauce
2 Slices fresh ginger root
2 tbsp White vinegar
1 tbsp Peanut oil
Cornstarch paste
2 tbsp Sugar

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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