Braised Pork with Chestnuts
Skin-on pork belly is first fried then braised with chestnuts. The dish features tender, soft pork, light crisp chestnuts, and a warm reddish-brown hue.
Ingredients
Pork belly with skin (cut into chunks, marinated with caramel)
750 g
Chestnuts (lightly fried in warm oil)
300 g
Wet starch (for thickening the sauce)
25 g
Caramel (for marinating)
to taste
Oil (for frying)
to taste
Scallions
to taste
Ginger
to taste
Cooking wine
to taste
Soy sauce
to taste
Chicken broth
to taste
Fine salt
to taste
MSG
to taste
Star anise
to taste
Cassia bark
to taste
Instructions
1
Preparing and Frying the Pork
Cut the pork into chunks, marinate evenly with caramel, briefly fry in hot oil, then remove.
2
Braising
Sauté scallions and ginger briefly, pour in cooking wine, soy sauce, and chicken broth, then add the pork, fine salt, MSG, star anise, and cassia bark in sequence, bring to a boil, and move to low heat to braise. Lightly fry the chestnuts in warm oil, add them to the pot when the meat is nearly tender, and once the meat is fully tender, add the wet starch to finish.
