Braised Pork Belly with Chestnuts

Name: Braised Pork Belly with Chestnuts
Total time: 1 h 45 min
Ingredients: 500g pork belly, cut into 1.5-inch cubes; 200g chestnuts, peeled; 3 tablespoons rock sugar or brown sugar; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3 tablespoons cooking wine (Shaoxing); 500ml chicken stock or water; 2 pieces star anise; 1 small piece cinnamon stick; 3 pieces ginger, sliced; 2 stalks green onion, trimmed; for frying vegetable oil; 2 tablespoons cornstarch slurry

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.

1h 45m

Medium

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Story

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.

Ingredients

pork belly, cut into 1.5-inch cubes 500g

chestnuts, peeled 200g

rock sugar or brown sugar 3 tablespoons

light soy sauce 3 tablespoons

dark soy sauce 1 tablespoon

cooking wine (Shaoxing) 3 tablespoons

chicken stock or water 500ml

star anise 2 pieces

cinnamon stick 1 small piece

ginger, sliced 3 pieces

green onion, trimmed 2 stalks

vegetable oil for frying

cornstarch slurry 2 tablespoons

Instructions

Caramelize the pork

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.

Build the braising liquid

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.

Braise until tender

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.

Finish and thicken

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.