Reference to Serving Perfect Sautéed Chestnuts and Pork Skirt
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To cook an unforgettable Sautéed Chestnuts and Pork Skirt, below are the ingridients required:
- Provide 150 grams of Pork skirt (harami).
- Take 1/2 small of Onion (sliced).
- Provide 7 of to 8 Chestnuts.
- Use 2 tbsp of Sake.
- You need 1 dash of Coarsely ground black pepper.
- Provide 1 tsp of Salt.
- You need 10 grams of Butter.
After preparing the materials, now you are ready to cook your 5-star Sautéed Chestnuts and Pork Skirt by following the procedures below:
- 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..
- 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)..
- 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..
- 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..
- Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them. (Don't add oil.).
- When the fat renders from the pork, wipe the pan with kitchen towels. Add all the onions (with the marinade) to the pan..
- Sauté until the onion is wilted and the meat changes color. Add 10 g of butter..
- Add the cooked chestnuts to the pan..
- Mix to coat everything with the butter, and turn off the heat. Season with salt and pepper..
- I used aosa seaweed as garnish. You could use dried parsley or toasted nori seaweed instead..
Recipe : Sautéed Chestnuts and Pork Skirt
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step by step to make Sautéed Chestnuts and Pork Skirt
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