Chestnut Braised Pork

Overview

Braised pork has always been a strong dish in my family. This time my friend gave me a lot of Tianjin Xiaobao chestnuts to add to the braised pork.

Cut the pork belly into cubes and blanch in cold water for three to five minutes.
Remove the meat and drain the water.
Put oil in the pot, add the meat and stir-fry until fragrant. The appearance of the meat is browned.
Remove the meat, leaving the base oil. Add tempeh, cinnamon, and star anise and stir-fry until fragrant.
Add onion segments, ginger slices, and dried chili peppers and stir-fry.
Add the meat, add rice wine and soy sauce and stir-fry.
Add chestnuts.
Add water or broth and bring to a boil.
You can simmer it directly in the wok, the casserole I used. Simmer for forty minutes.
When it comes out of the pan, it smells so good.