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White-cooked Pork With Lotus Root

2 lb Pork
1 lb Lotus root
2 tb Red bean cheese (see recipe)
Water to cover
1 ts Salt
1 ds Pepper
2 ts Cornstarch
2 tb Water

Cut pork in 1-1/2 inch cubes. Peel lotus root and split open slightly. Mash red bean cheese. Place in a heavy saucepan.

Add water, salt and pepper. Bring to a boil, then simmer, covered, 45 minutes. Remove lotus root; slice thin and set aside.

Blend cornstarch and remaining cold water to a paste. Add to liquids in pan and cook, stirring, to thicken. Return lotus root only to reheat.

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