Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb of pork belly (streaky bacon)
- 10.5 oz of fresh, peeled chestnuts
- 1/2 cup of broth
- 3 tbsp. of soy sauce
- 2 tbsp of sugar
- 1 - 2 of red coloring
- 2 tbsp of oil
- 4 tbsp. of rice wine (or you can use sherry)
Directions
Cut the pork into bite-size pieces, 1 x 1 inch. If you use dry chestnuts, place them in a saucepan with boiling water and cook for 3 minutes.
Mix the broth, soy sauce and coloring. Heat the oil over strong flame in a medium saucepan. Add the pork and sauté all around for 3-4 minutes. Add the dry or fresh chestnuts and stir with the pork for another 3 - 4 minutes.
Add the sauce mix and when it boils, reduce the flame and leave over low flame for 10 minutes, stirring every now and then. Cover and cook over low flame for 1 hour.
Open the saucepan; add the sherry and some broth if necessary. Stir, cover and continue for 1 1/2 hours. Serve in the same saucepan.
Credit: Original recipe from this [http://www.foodchinese.org/ Chinese Food] website.
Category:Asian Cuisine
Category:Chinese Meat Dishes
Category:Chinese Recipes
Category:Pork Recipes