Red-Braised Pork Belly with Chestnuts

Name: Red-Braised Pork Belly with Chestnuts
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Shanghainese
Ingredients: skin-on pork belly 200g; chestnuts 80g; cassia bark, bay leaves, star anise — 5g each; rock sugar and large spring onion — 10g each; light soy sauce, salt, chicken bouillon powder, and peanut oil — as needed

by CookWhatHK0 saved

Red-braised pork belly simmers with chestnuts, cassia bark, star anise, and rock sugar until the meat is tender and richly coloured.

Red-Braised Pork Belly with Chestnuts

板栗紅燒肉

Ingredients

材料

skin-on pork belly 200g

連皮五花腩 200 克

chestnuts 80g

栗子 80 克

cassia bark, bay leaves, star anise — 5g each

桂皮、香葉、八角各 5 克

rock sugar and large spring onion — 10g each

冰糖、大葱各 10 克

light soy sauce, salt, chicken bouillon powder, and peanut oil — as needed

生抽、鹽、雞粉、花生油各適量

Instructions

做法

Rinse the skin-on pork belly and cut into chunks.

將帶皮五花肉清洗乾淨，再切成大小適中的塊狀。

Prepare the cassia bark, bay leaves, and rock sugar.

準備好桂皮、香葉和冰糖，放在一旁備用。

Wash the large spring onion and cut into segments.

將大葱洗淨後，同樣切成塊狀。

Shell the chestnuts and set aside.

板栗需要提前去殼，處理好後備用。

Heat peanut oil in a wok and stir-fry the spring onion, cassia bark, bay leaves, star anise, and rock sugar until fragrant.

在鍋中倒入適量的花生油，待油温升高後，放入大葱塊、桂皮、香葉、八角和冰糖，煸炒出香氣。

Add the pork belly and stir-fry, then season with light soy sauce, salt, and chicken bouillon powder for flavour and colour.

隨後加入切好的五花肉塊，繼續煸炒。接着倒入生抽、鹽和雞精，為肉塊調味並使其上色。

Pour in stock and add the chestnuts. Simmer until everything is cooked through, then serve.

加入適量高湯和去殼的板栗，用小火慢燉，直到五花肉和板栗都變得軟爛入味，即可關火出鍋享用。