Chestnut Roast Pork

Overview

How to cook Chestnut Roast Pork at home

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• students
• chestnut
• chicken essence
• cinnamon
• dried chili pepper
• glutinous rice
• huadiao wine
• old soy sauce
• pork belly
• rock sugar
• star anise
• taro
• salt

Ingredients

Steps

1. 1 Take an appropriate amount of fresh chestnuts. Use a knife to draw a cross on the outer skin of the chestnuts. Pour into a glass bowl with a lid. Pour in an appropriate amount of boiling water. Cover the bowl and simmer for 5 minutes. After stewing in boiling water, the shell and inner membrane of the chestnut can be easily peeled off.

   

2. 2 Appropriate amount of pork belly, cut into strips first, then cut into larger pieces for later use. Heat the pot, pour in the pork belly, add an appropriate amount of water to the level of the meat pieces, flatten it and cover the pot. Cook over high heat until the water dries up. The oil will easily come out when the cooked meat is stir-fried. Open the lid of the pot and fry the water thoroughly, then add an appropriate amount of salad oil and stir-fry over low heat. Every time you feel that the meat cannot be stir-fried, add an appropriate amount of water and stir-fry until the pork belly changes color and oil begins to come out. Then add an appropriate amount of rock sugar and stir-fry together until the rock sugar melts and the sugar color sticks to the pork belly.

   

3. 3 Then add appropriate amount of star anise, cinnamon and dried chili and stir-fry together. After sauteing the star anise, cinnamon and dried chili until fragrant, add the chestnuts and stir-fry together, then add an appropriate amount of Huadiao wine and simmer for 15 seconds. After 15 seconds, open the lid of the pot, add enough water at once to cover the meat and chestnuts, then add an appropriate amount of salt and dark soy sauce, cover the pot, turn to high heat and bring to a boil, cook on high heat for 10 minutes, then turn to low heat and simmer for 45 minutes. After 45 minutes, open the lid of the pot, turn to high heat to reduce the juice, add appropriate amount of chicken essence when the soup is suitable, turn off the heat and set aside.

   

4. 4 taro, cut in the middle, peel off the skin, cut into dices of appropriate size, plate and set aside. Soak an appropriate amount of glutinous rice in water for 4 hours, filter the water and put it into a bowl. Pour the diced taro into the glutinous rice bowl, add an appropriate amount of salt and lard, and mix well. Add steam to the steamer, pour in the glutinous rice and diced taro, stir evenly, cover the pot, steam over high heat for 5 minutes, then open the lid, use chopsticks to stir for ventilation, steam for another 15 minutes, then turn off the heat and set aside.

   

5. 5 Take a bowl, apply a layer of oil evenly in the bowl, crack the chestnuts and put them into the bowl, then put the glutinous rice into the bowl, fill it and press it tightly, press the plate on the bowl, turn it over, take out the bowl, and put the braised pork on the plate. Beat the spices, pour in an appropriate amount of cornstarch water to thicken the sauce, pour the sauce over the braised pork and rice, then garnish with cucumbers and cherries, and garnish with shredded green onions in the middle. It's delicious.

   

6. 6 Finished product pictures