■ 250g|8oz pork belly

■ 1 lotus root, about 320g|12oz, peeled and sliced to 3mm|1/8 in. rounds

■ 2 slices of fresh ginger root

■ 3 lites|quarts of water, plus more for blanching the pork

■ 1/4 teaspoon of ground white pepper

■ 1/2 teaspoon of salt

■ spring onion or coriander to garnish


1. To blanche the pork belly: heat sufficient water to cover the meat to a boil, add the pork and cook 3-4 minutes until pale. Skim the blanching water then remove the pork from the pan, cut to a rough dice and set aside.

2. Scrub if necessary and then peel and slice the lotus root and ginger.

3. Refill the pan with fresh water, bring to a boil and add the pork belly, lotus root, ginger slices and ground pepper. Simmer for 45 minutes, skimming off any scum that rises to the surface from time to time.

Add the salt and simmer for 15 minutes more. Ladle into individual bowls or a tureen and garnish with the spring onion or coriander.


1 serving (of 4): 233 calories, 10.2g fat (4.4g saturated fat), 43mg cholesterol, 638mg sodium, 13.8g carbohydrates (0g sugars, 3.9g fibre), protein 19.4g

Prep: 5m | Cook: 1hr | Serves: 4  

Macao Lotus Root Soup Recipe

Caldo de Lingua

This lotus Root soup with pork belly is delicately flavoured, decorative and easy to prepare.

Lotus Root Soup with Pork Belly Broth

Recipe adapted From "The Food of Love: Four Centuries of East-West Cuisine, Wendy Hutton. Published by Marshall Cavendish, 2008