Sakamoto Masayuki’s Bari Bari Fried Pork and Lotus Root
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Lotus root: 300g (about 2 things)
  • Pork shoulder: 200g
  • Black peppercorns: ½tbsp
  • Butter: ½tsp
  • Salt: to taste
  • Watercress: to garnish
  • Lemon: to garnish (cut into quaters)
  1. Halve the 2 bits of lotus root, beat them with a stick until they start to come apart, then break them into big pieces.
  2. Cut the pork shoulder up into big bite-size pieces
  3. Fry the lotus root and pork in oil at 170C for 7-8 minutes
  4. Crack the peppercorns (or just use a pepper grinder…)
  5. Remove the lotus root and pork from the oil, put them in a bowl lined with paper towels and shake off the excess oil
  6. Remove the paper towel(s), add in butter, season with a pinch of salt (or more if you want it, I guess), and black peppercorns
  7. Mix until coated
  8. Garnish with watercress and lemon
Recipe by One Dish at