1 lb Lotus root

    1/2 lb Pork butt

      2    Slices fresh ginger root

      1 tb Peanut oil

      2 tb Sugar

      3 tb Water

      1 tb Thin soy sauce

      2 tb White vinegar

           Cornstarch paste
  Place pork & ginger in boiling water: simmer for 30 minutes. Immediately
  transfer pork to bowl of iced water to cool for another 30 minutes. Slice
  pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice
  crosswise into 1/4" pieces.  Blanch for 10 minutes in same water used for
  pork; drain in cold water. Arrange lotus root in circle of overlapping
  slices on round serving plate; mound pork in center. Cover & reserve.
  In wok or saucepan, heat oil to medium hot.  Add sugar, water, soy sauce &
  vinegar.  Stir until sugar is dissolved, then add cornstarch paste to make
  light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to
  marinate for at least 15 minutes before serving. Serve slightly warm.