Pork and Chestnuts

Pork and Chestnuts Recipe
Becky Luigart-Stayner; Jan Gautro
This may seem like a lot of ginger, but its flavor mellows as it cooks. Look for a large piece of fresh ginger that has taut skin--wrinkles are a sign of age.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 30.2 g
Carbohydrate 29.3 g
Fiber 0.8 g
Cholesterol 62 mg
Iron 1.8 mg
Sodium 960 mg
Calcium 42 mg


1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 (10-ounce) can cooked shelled chestnuts, halved
1 cup fat-free, less-sodium chicken broth
1 cup water
3/4 cup sliced green onions
1/2 cup low-sodium soy sauce
1/3 cup dry sherry
1/4 cup chopped peeled fresh ginger
1 tablespoon sugar
4 cinnamon sticks
2 pods star anise
1 tablespoon water
4 teaspoons cornstarch
8 ounces udon noodles (thick Japanese noodles)
Sliced green onions (optional)


Combine pork loin, chestnuts, and the next 9 ingredients (chestnuts through star anise) in a large Dutch oven over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.

Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well, and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.

Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles into each of 6 bowls; top with 3/4 cup pork mixture. Garnish each serving with sliced green onions, if desired.


Bruce Weinstein and Mark Scarbrough,

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note