Chestnut Braised Pork
Overview
This is a dish that my grandma often made for me when I was a child. I also love the chestnuts in it the most. I haven’t eaten it for more than 20 years, but the taste has never been forgotten
Tags
Ingredients
Steps
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Cut the chestnuts first and boil them in a pot to make them easier to peel
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I’m really tired of peeling it off, so peel it off and set aside
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Cut the pork belly into pieces. After washing and soaking in cold water, there was no blood left, so I didn’t use hot water again
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Fry in oil until both sides are lightly browned, add rock sugar and stir-fry. You can put more ginger here to remove the fishy smell
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After frying, pour everything into the casserole, add chestnuts, water, soy sauce, and cooking wine. You can add more cooking wine. I also sprinkled in some pepper
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Put the casserole on the fire and cook slowly over low heat until a small amount of juice is left. My soup was a little dry this time. In fact, you don’t need to boil the soup dry because the bibimbap will be delicious later
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After turning off the heat, cut some green onions and put them into the pot, then put them into a large pot and simmered for 20 minutes
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It's done after simmering. Simmer over low heat to enhance the flavor. Stew over water to make the meat and chestnuts softer. In fact, I think chestnuts are more delicious than meat in this dish
