A beloved Eastern Chinese classic featuring tender, caramelized pork belly slowly simmered with sweet chestnuts in a rich soy-based sauce. The meat becomes melt-in-your-mouth tender while absorbing aromatic notes of star anise and cinnamon.
This comforting dish brings together two autumn favorites—rich pork belly and sweet chestnuts—in a harmony of textures and flavors. The key is low and slow cooking, allowing the fats to render and the sauce to thicken into a glossy coating.
Heat a splash of oil in a wok over medium-high heat. Add the sugar and stir until it melts into a deep amber color. Add the pork pieces and toss until evenly coated with the caramel. The edges should look slightly seared. Remove and set aside.
In the same wok, add a little more oil if needed. Sauté the ginger and green onion until fragrant. Pour in the cooking wine, both soy sauces, and add the star anise and cinnamon. Pour in the chicken stock and bring to a gentle boil.
Return the pork to the wok. Reduce heat to low, cover, and simmer for about 1 hour until the pork is fork-tender. Add the chestnuts during the last 20 minutes of cooking so they absorb the sauce without falling apart.
Once the pork and chestnuts are cooked through, remove the lid. Stir in the cornstarch slurry gradually while stirring, cooking until the sauce thickens to a glossy coating that clings to the meat. Adjust seasoning if needed. Serve hot over steamed rice.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
A classic Chinese New Year centerpiece featuring tender pork hock braised until nearly cooked, then steamed to silky, melt-in-your-mouth perfection. The five-spice rub infuses the meat with warm aromatic notes while the double cooking method ensures incredible texture.