Sauteed Chestnuts and Pork Skirt

• 150 grams Pork skirt (harami)
• 1/2 small Onion (sliced)
• 7 to 8 Chestnuts
• 2 tbsp Sake
• 1 dash Coarsely ground black pepper
• 1 tsp Salt
• 10 grams Butter

1. Make a 1cm cut in the bottom of each chestnut with the heel of a kitchen knife.
2. Put in a pressure cooker with water to cover.
3. Bring the cooker up to pressure, and cook under pressure (after the pin has gone up) over low heat for 2 to 3 minutes.
4. Leave to cool down and de-pressurize on its own.
5. Peel the chestnuts from where you make the cuts (remove the inner skin too).
6. Cut the pork skirt into bite sized pieces, sprinkle with salt and coarsely ground black pepper, and put into a plastic bag with the sliced onion.
7. Add 2 tablespoons of sake to the bag, and rub it into the meat well.
8. Leave it to marinate in the refrigerator for an hour if possible.
9. Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them.
10. (Don't add oil.)
11. When the fat renders from the pork, wipe the pan with kitchen towels.
12. Add all the onions (with the marinade) to the pan.
13. Saute until the onion is wilted and the meat changes color.
14. Add 10 g of butter.
15. Add the cooked chestnuts to the pan.
16. Mix to coat everything with the butter, and turn off the heat.
17. Season with salt and pepper.
18. I used aosa seaweed as garnish.
19. You could use dried parsley or toasted nori seaweed instead.

skirt, onion, chestnuts, sake, ground black pepper, salt, butter

Taken from cookpad.com/us/recipes/154428-sauteed-chestnuts-and-pork-skirt (may not work)