Braised Pork with Chestnuts

As a kind of nut, chestnut can not only be eaten as a snack in daily life, but can also be added to many dishes. For example, chestnut roast chicken is the most common dish made with chestnuts, but in addition to roasting chestnuts and chicken together, chestnuts can also be stewed together for braised pork. Braised pork with chestnuts also belongs to Sichuan cuisine. Those who don’t know how to make it should learn how to make it.

Braised pork with chestnuts is a famous dish with good color, aroma and taste, belonging to the Sichuan cuisine. Its main ingredients are pork belly and chestnuts. This dish is brown in color, with soft meat and crispy chestnuts, and is suitable for consumption in winter.

Method 1

Ingredients preparation: 750g pork belly with skin, 300g chestnuts. Accessories: 25g wet starch, a small amount of green onion and ginger. Seasoning: refined salt, MSG, star anise, cinnamon, cooking wine, soy sauce, chicken broth.

Production steps

1. Cut the pork into pieces, marinate with sugar, fry in oil for a while and then take out;

2. Add onion and ginger to the pot

Stir-fry the chestnut braised pork for a while, then add cooking wine, soy sauce and chicken broth;

3. Then add pork, salt, MSG, star anise and cinnamon into the pot and bring to a boil.

;4. Move to low heat, fry the chestnuts in warm oil, and when the meat is about to be cooked, add it to the pot and cook together;

5. Finally, add wet starch

Precautions

1. Pork belly can be cut into small cubes or thick slices, suitable for roasting, braising, stewing, etc., and also suitable for making meatballs;

2. Pork should be cut diagonally. Pork meat is relatively fine and has few tendons. If it is cut horizontally, it will become messy and scattered after frying. If it is cut diagonally, it will not break into pieces and will not get stuck in your teeth when you eat it. Pork should not be soaked in water for a long time;

3. Do not wash pork with hot water before cooking, because pork contains a substance called myofibril, which is easily soluble in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and the taste will also be poor;

4. Pork should be cooked thoroughly because pork sometimes contains parasites. If eaten raw or not fully cooked, hookworms may parasitize the liver or brain.

Method 2

Ingredients: pork belly, green onions, ginger, fennel, cinnamon, chestnuts, dark soy sauce, rock sugar

Production steps

1. Peel the chestnuts and blanch them in hot water to remove the hair on the surface.

2. Wash the pork belly, cut it into even pieces, drain and set aside.

3. Cut the green onion into sections and slice the ginger for later use.

4. Put the meat into the pan one by one and fry it over low heat until both sides of the meat are golden brown.

5. Add appropriate amount of dark soy sauce, scallion segments, ginger slices, fennel, cinnamon, rock sugar, and finally pour in chestnuts.

6. After adding the ingredients, stir-fry evenly, then pour in the prepared boiling water, the amount should be enough to cover the meat.

7. Bring to a boil over medium heat, then simmer over low heat, and finally over high heat until the sauce thickens. Then it’s ready to serve.

Method 3

Main ingredients: chestnut, pork belly

Accessories: ginger, garlic, onion, star anise, pepper, cinnamon, salt, MSG, sugar

step:

Cut the pork belly into medium-sized pieces (not too small, otherwise it will shrink and become "diced meat" at the end of stewing)

Boil pork belly to remove blood bubbles

Pour water into the pot, add star anise, cinnamon and peppercorns, bring to a boil, add the blanched meat, cook over medium heat for 10-15 minutes to make it tasty.

Take out the meat, clean the pot, add a little oil, and scoop 3 tablespoons of sugar (add according to personal preference and the amount of meat)

Slowly simmer the sugar until it turns caramel color, add ginger slices and garlic, stir-fry until fragrant, then pour all the meat in.

After stir-frying evenly, add 3 bowls of water, wait for it to boil, then add the washed chestnuts

Add MSG, salt, stir-fry and season (if the color is not ideal, you can add some light soy sauce)

Boil the water on medium heat until dry, pour into the electric pressure cooker and simmer for 20 minutes. (If you don't use a pressure cooker, you can keep adding water and stir-frying until the chestnuts are cooked.)

The meat is stewed until soft and melts in your mouth. The taste is really good!

Chestnuts are also sweet and soft. This dish is suitable for all ages, whether you have teeth or not!