Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup chestnuts, peeled and boiled
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup brown sugar
- 1/4 cup ginger, sliced
- 4 cloves garlic, minced
- 2 star anise
- 2 cinnamon sticks
- 2 cups water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, about 5 minutes.
2. Add the ginger and garlic to the pot and sauté for 1-2 minutes until fragrant.
3. Pour in the soy sauce, Shaoxing wine, brown sugar, star anise, and cinnamon sticks. Stir to combine.
4. Add enough water to cover the pork and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Add the boiled chestnuts to the pot and stir to combine. Simmer for another 10-15 minutes until the chestnuts are heated through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 15 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the pork
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 500
- Fat: 32g
- Carbohydrates: 24g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chestnuts can be substituted with peeled and boiled sweet potatoes or taro.
Variations:
- Add sliced carrots and bamboo shoots to the pot for extra flavor and texture.
- Use chicken or beef instead of pork for a different twist on the dish.
- Add a tablespoon of Sichuan peppercorns for a spicy kick.
Tips and tricks:
- To make peeling chestnuts easier, score an X on the flat side of each chestnut before boiling them.
- For a richer flavor, use dark soy sauce instead of regular soy sauce.
- If the sauce is too thin, remove the lid and simmer the pork for an additional 10-15 minutes to thicken the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Red-Cooked Pork with Chestnuts in a large bowl or platter, garnished with sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions and sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Garlic green beans
Troubleshooting advice:
- If the sauce is too salty, add a splash of water or chicken broth to balance the flavors.
- If the pork is tough, simmer it for an additional 30 minutes until tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Red-Cooked Pork with Chestnuts is a traditional Chinese dish that originated in the Jiangsu province.
Flavor profiles:
- Savory, sweet, and slightly spicy
Serving suggestions:
- Serve the Red-Cooked Pork with Chestnuts as a main dish for dinner or lunch.
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Region: Chinese