Name: Braised Pork with Chestnut
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 300g chestnut; 4 cloves garlic; 2 pieces shallot; 2 tablespoons Braised Soy Sauce; 2 tablespoons Cooking Wine; 50g crystal sugar; Some Sugar; Some ginger; Some salt

Braised Pork with Chestnut

by Moonfall Wu Cry (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

When the cold winter hits, you must eat meat. Some people like fat, and some like lean meat. In fact, half-fat and half-lean are the best, haha! It happened that the chestnuts grown by the father-in-law had been air-dried and were full of sweetness, so he burned the braised pork with it. Chestnut is rich in nutrients and is one of my favorites. The braised pork is fat but not greasy, sweet and soft, melts in your mouth, and delicious!

Braised Pork with Chestnut

1. Air-dried chestnut shells.

2. Cut the pork belly into small pieces.

3. Do not put oil in the pot, stir-fry the meat until the oil comes out, remove it. This step is to boil out a part of the oil first, so as not to be too fatty.

4. Add 50 grams of rock sugar until melted

5. Add the meat and cooking wine, and stir-fry the soy sauce to get the color of sugar.

6. Pour the pork in the pot into the pressure cooker, add chestnuts, salt, sugar, garlic, ginger slices and appropriate amount of water, so that the meat is covered. Turn the high heat to a low heat for about 20 minutes. At the end, open the lid and wait for the soup to thicken.