Shanghai-Style Braised Pork with Chestnuts
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Ingredients
- 600 g diced pork shoulder
- 150 g cooked chestnuts
- 2 tbsp dark soy sauce
- 1 tbsp caster sugar
- 2 tbsp chinese rice wine
- 1 star anise
- 15 g fresh ginger, sliced
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 28.9 g
- Carbohydrate
- 23.7 g
- of which sugars
- 8.4 g
- Fat
- 28.3 g
- of which saturates
- 9.3 g
- Fibre
- 2.3 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and fry the pork shoulder for 5 minutes, until browned on all sides.
- 2
Add the dark soy sauce, caster sugar, chinese rice wine, star anise and fresh ginger, then pour in enough water to just cover the pork.
- 3
Bring to a simmer, cover and cook gently for 35 minutes, until the pork is tender and no pink remains.
- 4
Add the chestnuts and simmer uncovered for a further 10 minutes, until the sauce has reduced and the chestnuts are warmed through.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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