Braised Pork Belly with Chestnuts
A classic Chinese braised pork dish, featuring melt-in-your-mouth pork belly and sweet chestnuts in a rich, glossy sauce, perfect for autumn.
Ingredients
11 items- Pork belly 500 g
- Chestnuts (peeled) 200 g
- Ginger 3 slices
- Spring onions 2 stalks
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 30 g
- Salt to taste
Nutrition
Steps （9 steps）
Wash and cut pork belly into 3 cm cubes; peel chestnuts; slice ginger; cut spring onions into sections.
Place pork in cold water with 2 ginger slices and 1 tbsp of cooking wine. Bring to a boil over high heat, skim off foam, cook for 3 minutes until firm. Drain.
In a wok over low heat, add a little oil and rock sugar. Stir constantly until sugar caramelizes and forms fine bubbles. Immediately add pork and stir-fry for 1 minute to coat evenly.
Add ginger slices, spring onion sections, star anise, and cinnamon. Stir-fry over medium heat for 1 minute until fragrant.
Drizzle in light soy sauce, dark soy sauce, and remaining cooking wine. Stir-fry for 30 seconds to fully color the meat.
Pour in boiling water to cover the pork (about 800 ml). Bring to a boil over high heat, then reduce to low heat, cover and simmer for 40 minutes until the meat is tender enough to be pierced with a chopstick.
Add chestnuts, stir well. Continue to simmer covered for 20 minutes until chestnuts are soft and tender.
Turn to high heat to reduce the sauce, stirring constantly until the sauce thickens and coats the spatula. Season with salt to taste, stir well, then turn off heat.
Transfer to a serving plate and garnish with chopped spring onions.
Tips
When caramelizing the sugar, use low heat to avoid burning. Add chestnuts later to prevent them from becoming too soft. Stir constantly during the final reduction to prevent sticking.
You May Also Like
More recipes you might enjoy
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.