Pork with Chestnuts

This is a slow-cooked Chinese braise with serious depth. Lean pork cubes simmer for an hour until fork-tender, then get combined with boiled chestnuts, soy sauce, dry sherry, and a touch of dark brown sugar for another 25 minutes. The result is glossy, savory meat with sweet, starchy chestnuts that soak up all that braising liquid.

The chestnuts cook separately for a full hour before joining the pork. That parallel simmer is important because chestnuts take longer to soften than you’d expect, and adding them raw to the pork would leave you with crunchy nuggets in an otherwise silky braise.

A bed of spinach flash-cooked in sesame oil and a spoonful of the pork juices rounds out the dish. The iron-rich greens wilt down fast over high heat, and the pork drippings give them a savory punch.

Chef Tips

• Use very lean pork (loin or tenderloin) cut into small, bite-size cubes. Fatty cuts will make the braising liquid greasy.
• Skim the residue that rises when you first bring the pork to a boil. This removes impurities and keeps the sauce clean.
• Pre-skinned vacuum-packed chestnuts save a lot of work if you can find them. Just reduce their simmer time to about 20 minutes.
• Serve immediately while piping hot. The spinach wilts further as it sits, and the chestnuts absorb liquid and soften.

Variations

• Add star anise and a cinnamon stick to the braising liquid for a five-spice note.
• Swap spinach for baby bok choy, halved and seared cut-side down.
• Use Shaoxing wine instead of dry sherry for a more authentic Chinese flavor.