Pork And Chestnuts

  1. Combine pork loin, chestnuts, and the next 9 ingredients (chestnuts through star anise) in a large Dutch oven over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.
  2. Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well, and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.
  3. Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles into each of 6 bowls; top with 3/4 cup pork mixture. Garnish each serving with sliced green onions, if desired.

pork loin, chestnuts, chicken broth, water, green onions, soy sauce, sherry, fresh ginger, sugar, cinnamon sticks, anise, water, cornstarch, udon noodles, green onions

Taken from www.myrecipes.com/recipe/pork-chestnuts (may not work)

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