Pork and Chestnuts

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 19%
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.2g
  • Carbohydrate: 29.3g
  • Fiber: 0.8g
  • Cholesterol: 62mg
  • Iron: 1.8mg
  • Sodium: 960mg
  • Calcium: 42mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
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