Ingredients
750 g (about 1.5 lbs) skin-on pork belly, 300 g (about 10 oz) chestnuts, chicken stock as needed.
Seasonings
25 g wet starch, and scallion, ginger, cooking wine, caramel color, soy sauce, salt, MSG, star anise, and cassia bark to taste.
Instructions
1. Cut the pork into chunks, evenly coat with caramelized sugar color, then briefly deep-fry in hot oil and remove. Lightly stir-fry scallions and ginger in the pan, add cooking wine, soy sauce, and chicken broth, then add the pork, salt, MSG, star anise, and cinnamon stick in order. Bring to a boil, then reduce to low heat and simmer.
2. Briefly deep-fry the chestnuts in warm oil, then add them to the pot when the meat is nearly tender, cooking together until the meat is fully tender, then thicken with a cornstarch slurry. This dish is neatly presented, with a rich brownish-red color, tender and soft meat, and light, flaky chestnuts.