Sautéed Chestnuts and Pork Skirt

Name: Sautéed Chestnuts and Pork Skirt
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I was thinking up ways to use chestnuts other than in chestnut rice, and came up with this.

Prepping the chestnuts is hard work, but I recommend doing a big batch of them at once and freezing them. Freezing also improves the texture of the chestnuts and makes them more floury.
I used pork skirt this time, but this works with chicken too!! Thigh meat will work well here. Recipe by maruka

I was thinking up ways to use chestnuts other than in chestnut rice, and came up with this.

cookpad.japan @cookpad_jp

I was thinking up ways to use chestnuts other than in chestnut rice, and came up with this.

Saved

Ingredients

2 servings

150 gramsPork skirt (harami)
1/2 smallOnion (sliced)
7to 8 Chestnuts
2 tbspSake
1 dashCoarsely ground black pepper
1 tspSalt
10 gramsButter

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Steps

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.
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).
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.
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.
5

Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them. (Don't add oil.)
6

When the fat renders from the pork, wipe the pan with kitchen towels. Add all the onions (with the marinade) to the pan.
7

Sauté until the onion is wilted and the meat changes color. Add 10 g of butter.
8

Add the cooked chestnuts to the pan.
9

Mix to coat everything with the butter, and turn off the heat. Season with salt and pepper.
10

I used aosa seaweed as garnish. You could use dried parsley or toasted nori seaweed instead.