Round and White, not red, Lotus Root, peeled and sliced (White Lotus is crunchy and light. Red Lotus is starchy and mushy.)
2lbs Pork Shoulder with Bone (Canto: Pee Pa Gwuat 棑骨)
couple small pieces of Pork Back Rib (more bone, less meat) (Chu Chow: Ee-yah L-eng Guk Canto: Mei Long Gwuat)
Boil pork first. Then Add White Lotus Root. Continue boiling until lotus root is cooked.