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Ingredient
Sautéed Chestnuts and Pork Skirt
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Chef :
cookpad.japanSautéed Chestnuts and Pork Skirt
I was thinking up ways to use chestnuts other than in chestnut rice, and came up with this.
Ingredient
Food ration :
2 servings
150 grams
Pork skirt (harami)
1/2 small
Onion (sliced)
2 tbsp
Sake
1 dash
Coarsely ground black pepper
1 tsp
Salt
10 grams
Butter
Cooking instructions
* Step 1
Make a 1cm cut in the bottom of each chestnut with the heel of a kitchen knife. Put in a pressure cooker with water to cover.
* Step 2
Bring the cooker up to pressure, and cook under pressure (after the pin has gone up) over low heat for 2 to 3 minutes. Leave to cool down and de-pressurize on its own. Peel the chestnuts from where you make the cuts (remove the inner skin too).
* Step 3
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.
* Step 4
Add 2 tablespoons of sake to the bag, and rub it into the meat well. Leave it to marinate in the refrigerator for an hour if possible.
* Step 5
Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them. (Don't add oil.)
* Step 6
When the fat renders from the pork, wipe the pan with kitchen towels. Add all the onions (with the marinade) to the pan.
* Step 7
Sauté until the onion is wilted and the meat changes color. Add 10 g of butter.
* Step 8
Add the cooked chestnuts to the pan.
* Step 9
Mix to coat everything with the butter, and turn off the heat. Season with salt and pepper.
* Step 10
I used aosa seaweed as garnish. You could use dried parsley or toasted nori seaweed instead.
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