Braised Pork With Chestnuts Recipe
This high on flavor Braised Pork With Chestnuts recipe awaits you!. It is a Chinese delicacy, served as Appetizer. Pork is the key ingredient in Braised Pork With Chestnuts. I am sure you and I will approve that this Braised Pork With Chestnuts is really delicious.
Ingredients
1 cup dried chestnuts or 1/2 pound fresh chestnuts
3 to 4 pounds boneless pork shoulder or butt, in 1 piece
3 cups water
1/3 cup each soy sauce and dry sherry
4 quarter-size slices fresh ginger, crushed with the side of a cleaver
1 large clove garlic, minced
4 whole green onions, cut in 2-inch lengths
2 tablespoons sugar
Directions
Cover dried chestnuts with hot water, let stand for 1 hour, then drain.
Remove any skin from the creases.
Cover again with water, simmer for 1 hour, then drain.
If using fresh chestnuts, cut a slit on the flat side, then boil in water to cover for 10 minutes.
Drain and, while still warm, peel; then remove inner skin.
In a 4 quart pan, place the pork, water, soy, sherry, ginger, garlic, onion, and sugar.
Bring to a boil, then cover and simmer, turning meat occasionally, until very tender (about 2 1/2 hours).
Add dried chestnuts for the last 1 hour of cooking or add fresh chestnuts for the last 30 minutes of cooking.
If made ahead, cool, cover, and refrigerate.
Reheat by simmering in the sauce.
Lift meat from sauce and place on a serving dish.
Remove chestnuts with a slotted spoon and place alongside pork.
Skim off and discard fat from sauce, then strain sauce and pass to spoon over pork.
Remove any skin from the creases.
Cover again with water, simmer for 1 hour, then drain.
If using fresh chestnuts, cut a slit on the flat side, then boil in water to cover for 10 minutes.
Drain and, while still warm, peel; then remove inner skin.
In a 4 quart pan, place the pork, water, soy, sherry, ginger, garlic, onion, and sugar.
Bring to a boil, then cover and simmer, turning meat occasionally, until very tender (about 2 1/2 hours).
Add dried chestnuts for the last 1 hour of cooking or add fresh chestnuts for the last 30 minutes of cooking.
If made ahead, cool, cover, and refrigerate.
Reheat by simmering in the sauce.
Lift meat from sauce and place on a serving dish.
Remove chestnuts with a slotted spoon and place alongside pork.
Skim off and discard fat from sauce, then strain sauce and pass to spoon over pork.
