Pork Tenderloin with Potatoes

12Sep08

栗子土豆红烧肉

You can find this dish in almost every restaurant in China. It is a very very very Chinese signature dish. However, the recipe does requires chestnuts. I don’t know where to buy chestnuts. Any suggestions? I found frozen chestnuts at MT Supermarket [10901 N. Lamar Blvd., Bldg G, Austin TX 78753] and fresh ones at Whole Foods and Central Market (with the shell on).

09.04.08

[100% organic]

Ingredients:

• Soy sauce, regular and dark
• Salt
• 2 TB brown sugar
• 2 tsp anise seeds
• 3 large potatoes (can also substitute with taro root)
• 1 lb pork tenderloin or area of pig suitable for stews, cut into 1 inch cubes
• Sliced ginger
• 1 TB canola oil
• 1 lb chestnuts (without shell, and peeled) [not in above picture]
• 1 cup water

Instructions:

1. Boil the chestnuts in salted water then remove from hot water, put aside
2. Wash the potatoes with the skin on and boil them until they are soft; stick a chopstick through it, if it goes all the way through with ease, then it’s ready
3. Once the potatoes are done, peel away the skin and chop into big chunks and put aside
4. Put oil in hot pan on high heat, cook the pork so that all sides are white
5. Then add the ginger, chestnuts, dark soy sauce, sugar, salt, anise seeds, and regular soy sauce
6. Mix and turnover, cook for 1 minute
7. Add water and let it cook for 2 minutes
8. Add potatoes to pork and cook for another 5 minutes, or until soy sauce has seeped into potatoes
9. Make sure potatoes are very soft before removing from heat

Filed under: chinese   |  6 Comments
Tags: *favorites*, anise, chestnuts, family recipes, pork, potatoes, soy sauce