• 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)


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 Chinese Food website.

Community content is available under CC-BY-SA unless otherwise noted.