Chinese Braised Lotus Root with Pork
Chinese Braised Lotus Root with Pork is a savory, slow-cooked comfort dish originating from Chinese home cooking, particularly popular in regions like Hubei and Hunan. It typically features chunks of lotus root braised with fatty pork belly or ribs in a rich sauce of soy sauce, Shaoxing wine, and aromatic spices like star anise and ginger. The dish is known for its tender, melt-in-your-mouth texture and deep, umami flavors.
🍽️ Nutrition at a glance
This dish is moderately high in fat and protein due to the pork, while the lotus root provides a good source of dietary fiber and complex carbohydrates. A typical serving offers a balance of nutrients, including iron and vitamin C from the lotus root, with a calorie range of approximately 350-450 per serving depending on the cut of pork and sauce richness.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 15 g |
| Carbs | 25 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 3.5 mg |
| Potassium | 520 mg |
| Phosphorus | 210 mg |
| Vitamin C | 12 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5.5 mg |
| Zinc | 2.8 mg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lotus root symbolizes purity and resilience in Chinese cuisine, as it grows from muddy waters yet remains clean and crisp. Nutritionally, lotus root is unique for its high starch content and crunchy texture even after long cooking, making it a satisfying and versatile ingredient in both savory and sweet dishes.
