Name: Chestnut Braised Pork
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Pork Loin 3 slices (350g); Chestnuts 10 pieces; Ginger 10g; Frozen Green Beans 50g; Vegetable Oil 2 tsp; [A] Soy Sauce 1 tbsp; [A] Cooking Sake (Rice Wine) 1.5 tbsp; [A] Oyster Sauce 1 tbsp; [A] Sugar 1 tbsp

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Original: English

Chestnut Braised Pork

by kattyanneru/かっちゃんねる

In just 15 minutes with only one frying pan。 This is a superb braised pork recipe for autumn, simmering pork loin with seasonal chestnuts. Using frozen chestnuts makes peeling a breeze. The sweet and savory sauce, enhanced by ginger and oyster sauce, is a perfect match for rice and drinks. The flavors penetrate quickly, making it a recommended dish even on busy days.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

[A] Soy Sauce 1 tbsp
[A] Cooking Sake (Rice Wine) 1.5 tbsp
[A] Oyster Sauce 1 tbsp
[A] Sugar 1 tbsp

Steps

Cut the Pork Loin 3 slices (350g) into bite-sized pieces, about 6 equal portions, considering shrinkage during cooking.
🕒 01:02
In a plastic bag, add the cut pork, Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1.5 tbsp, Oyster Sauce 1 tbsp, and Sugar 1 tbsp. Close the bag and massage the seasonings into the pork. Let it marinate for 10 minutes.
🕒 01:10
Place 10 Chestnut pieces in a freezer bag and freeze overnight.
🕒 01:30
Place the thoroughly frozen chestnuts in a heatproof container, pour in enough hot water to cover, and let sit for 5 minutes.
🕒 01:36
After 5 minutes, remove the chestnuts from the hot water. Carefully make an incision at the bottom and peel off the outer skin and inner skin. [Here's the trick!] Freezing and then soaking in hot water softens the skins, allowing them to peel off smoothly. If they are difficult to peel, soak them in hot water for about 10 minutes.
🕒 01:45
Peel and thinly slice 10g of Ginger.
🕒 02:51
Heat 2 tsp of Vegetable Oil and the sliced ginger in a frying pan over low heat until fragrant.
🕒 03:06
Once the ginger is fragrant, arrange the marinated pork in the frying pan and sear both sides until browned.
🕒 03:20
After browning both sides, add 200ml of water to the plastic bag used for marinating to rinse out the remaining seasonings, pour it into the frying pan, and bring to a boil over high heat.
🕒 03:34
Skim off any scum that rises to the surface once boiling.
🕒 03:56
Reduce the heat to medium, cover with a lid or an otoshibuta (drop lid), and simmer the pork for 4 minutes.
🕒 04:02
After simmering for 4 minutes, add the peeled chestnuts, replace the drop lid, and continue to simmer.
🕒 04:18
Continue cooking for another 4 minutes, for a total of 10 minutes. Check the chestnuts for doneness and remove them from the pan if cooked. [Here's the trick!] Cooking time for chestnuts can vary by size, so you can continue heating without removing them if needed.
🕒 04:36
Add 50g of Frozen Green Beans to the frying pan after removing the chestnuts. Cook the green beans over medium-high heat, allowing the sauce to reduce until the green beans are cooked through.
🕒 04:59
Once the moisture has evaporated slightly and the green beans are heated through, turn off the heat.
🕒 05:19
Arrange the pork, chestnuts, and green beans on a plate. Drizzle the remaining braising liquid and ginger from the frying pan over the top.
🕒 05:24
Serve with a soft-boiled egg on the side for an optional garnish. Enjoy!
🕒 05:50