Autumn Love Chestnut Braised Pork

Cut the pork belly into cubes and blanch it. Add a little cooking wine and Sichuan peppercorns while blanching to remove the odor (blanching was done by my dad, so no photos).

Put all ingredients except light soy sauce and dark soy sauce into the pot, and fry over low heat until both sides are slightly golden. No need to add oil.

Add light soy sauce and dark soy sauce to stir-fry for color.

Add water to cover the meat, bring to a boil, then lower the heat and simmer for 30 minutes.

After 30 minutes, add chestnuts and continue to simmer over low heat for 15 minutes.

Turn up the heat to reduce the sauce. The chestnuts might break apart, so take a photo of them whole beforehand.

Packed with color, aroma, and flavor—ready to serve!