Hunan-Style Smoked Pork with Lotus Root Stir-Fry

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory and smoky pork dish paired with crunchy lotus root, showcasing flavors inspired by Hunan’s love for bold tastes and lotus symbolism. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs smoked pork belly, lotus root, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 400 cal/serving

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Ingredients

300 g, thinly sliced smoked pork belly
200 g, peeled and sliced into 1/4-inch rounds lotus root
6 pieces, chopped dried red chilies
3 cloves, minced garlic cloves
1 inch piece, sliced thin ginger
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 stalks, chopped scallions
1/4 tsp salt

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Instructions

Step 1: Rinse and soak 200 g peeled lotus root slices in cold water for 10 minutes to remove excess starch, then drain.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat, add 300 g thinly sliced smoked pork belly and fry for 3-4 minutes until the edges start to crisp and pork fat renders.
Step 3: Add 6 chopped dried red chilies, 3 minced garlic cloves, and 1 inch sliced ginger; stir-fry for 1 minute until fragrant.
Step 4: Add the lotus root slices and stir-fry for 5-6 minutes until they become tender-crisp.
Step 5: Stir in 2 tbsp soy sauce, 1 tsp sesame oil, 2 chopped scallions, and 1/4 tsp salt; cook for another 2 minutes until the flavors meld and the lotus root is well coated.