Chestnut Braised Pork

Overview

Now is the season when chestnuts are on the market. Chestnuts are not only sweet and delicious, but also a good ingredient for health maintenance in autumn. Chestnuts are paired with pork belly. The pork belly is roasted until soft, and the chestnuts are soft and sweet. Before the vegetables are even out of the pot, the aroma hits your face. Chestnut roasted pork is classic and delicious. It’s getting colder, so hurry up and cook up a bowl of chestnut pork belly for autumn fat!

Tags

• hot dishes
• home cooking
• chestnut
• cinnamon
• cooking wine
• dried chili pepper
• fermented bean curd juice
• ginger
• green onions
• pork belly
• rock sugar
• star anise
• fragrant leaves
• grass bandit
• soy sauce

Ingredients

Steps

1. 1 Prepare the main raw materials, wash the chestnuts and pork belly and cut them into 2.5cm square pieces.

   

2. 2 Blanch the cut pork belly, remove and set aside.

   

3. 3 Heat the pot, add the blanched pork belly, and fry over low heat until the pork belly becomes oily and changes color slightly.

   

4. 4 After the pork belly is stir-fried to produce oil, add scallions, ginger slices, star anise, cinnamon, rock sugar and other seasonings and stir-fry until the rock sugar melts

   

5. 5 After the seasonings are stir-fried until fragrant, pour in the fermented bean curd juice and stir-fry evenly.

   

6. 6 Add dark soy sauce to adjust color and stir-fry evenly.

   

7. 7 Add hot water to cover the pork belly.

   

8. 8 Add cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.

   

9. 9 After simmering for 40 minutes, the soup will reduce and add chestnuts

   

10. 10 Add salt to taste.

    

11. 11 After adding the chestnuts and salt, continue to cook for 15 minutes until the chestnuts are fragrant and soft.

    

12. 12 Eat big chunks of meat!