Braised pork is believed to have been eaten by everyone, so have you eaten chestnut braised pork? Chestnut braised pork is one of the characteristic dishes of Sichuan Province, different from the spicy taste of traditional Sichuan cuisine, chestnut braised meat is not only not spicy to eat, but also has a strong meat flavor.
Just some time ago, I made garlic puree white meat, and there was still a part of pork belly left at home, so I planned to use the pork belly left over from the last time to make this dish.
Below, I will share this chestnut braised pork recipe with you, friends who love braised pork may wish to try this method, which is more relieving than traditional braised pork.
First, the preparation of chestnut braised pork
Ingredients: pork belly 600g, chestnut 400g
Seasoning: 2 spoons of dark soy sauce, 1 spoon of rice wine, 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 spoon of brown sugar, salt to taste
1, first wash the pork belly and soak in water for 15 minutes, remove the blood water, and then cut into rectangular pieces of meat for later (due to the shooting angle problem, here looks like meat slices, in fact, it is meat pieces).
2: After the pork belly is cut into pieces, start the pot without putting oil, wait for the pot to heat up and add the cut pork belly, sauté the excess fat in the pork belly.
3: After sautéing the pork belly in oil, add 1 spoonful of rice wine and 2 spoons of dark soy sauce to the pot and stir-fry evenly.
4: Continue to add 1 bowl of hot water to the pot, and the amount of water is equal to the pork belly.
5: Cover and simmer for 15 minutes.
6: While the pork belly is simmering, boil the water, wait for the water to boil, add the peeled chestnuts, and start cooking until the chestnuts are cooked.
7: After the chestnuts are cooked, pour them into the boiled pork belly, then add 3 spoons of soy sauce, 2 spoons of vinegar, 1 spoon of brown sugar and an appropriate amount of salt and stir-fry evenly, stir-fry evenly, add the appropriate amount of hot water, submerge the chestnuts, and finally cover the pot, reduce the heat and simmer for 20 minutes.
8: After simmering for 20 minutes, turn the heat to collect the juice, and then put it out after the soup in the pot is obviously less.
9, so far, this meat is fragrant, chestnut soft sticky chestnut braised meat is ready, eat fat but not greasy, especially under the rice.
Second, the precautions for making chestnut braised meat
1, because the chestnut is not easy to peel, so you can first cut a small bite at the bottom of the chestnut, and then put it in hot water to cook for a few minutes, so that it is easy to peel. Of course, if you are in trouble, you can also go to the supermarket to buy peeled chestnuts.
2, when stewing pork belly, be sure to heat water, do not add cold water, otherwise it will not only affect the taste, but also have a fishy taste.
In general, chestnut braised pork is a delicacy that is both depressing and cooking, especially when the soft sticky chestnut and the fat but not greasy braised meat are combined, it is really delicious to say, friends who love braised meat must try it.
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