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Crunchy lotus root and tender pork ribs cook with rice for a complete one-pot family meal. This protein-rich dish celebrates the unique crispy texture of fresh lotus root.
Rinse the pork ribs under cold water, then blanch in boiling water for 3 minutes to remove impurities. Drain and set aside.
Peel and slice lotus root into thin rounds, about 1/4 inch thick. Rinse slices in water to remove excess starch.
Rinse the rice until the water runs clear, then soak for 30 minutes and drain well.
In a heavy-bottomed pot or Dutch oven over medium-high heat, add pork ribs and sear until slightly browned, about 4 minutes.
Add lotus root slices, green onions, soy sauce, oyster sauce, sesame oil, sugar, black pepper, and salt. Stir and cook for 2 more minutes.
Pour in the rinsed rice and water. Stir gently, then bring to a boil over medium heat.
Once boiling, reduce heat to low, cover tightly, and simmer for 35 minutes. Avoid opening the lid during cooking to retain moisture.
Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming.
Fluff the rice and mix the lotus root and pork evenly before serving hot.
