Becky Luigart-Stayner; Jan Gautro
Yield
6 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews

Disappointing!

StillNoName
March 11, 2016
Smelled great, but the texture of the chestnuts (mealy mush) ruined the dish. Flavor was only okay. Best part was aroma. Waste of good chestnuts!

Wonderful

kyotodreams
November 15, 2015
Excellent, a keeper!

StillNoName's Review

ILMBeaches
February 21, 2011
Complete waste of very expensive ingredients. Cooking a lovely pork loin for 1 hour & 20 minutes turned it into dry tasteless leather, the chestnuts completely dissolved, and the resulting sauce was horrid. Who thinks up this stuff?????