Home-styleMedium 60 min serves 4

Chestnut Braised Pork | Chinese Li Zi Shao Rou

Name: Chestnut Braised Pork | Chinese Li Zi Shao Rou
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork belly; chestnuts; light soy sauce; dark soy sauce; rock sugar; fresh ginger; star anise

板栗烧肉 · lǐ zi shāo ròu

家庭快手版 · Home version: Autumn chestnuts add sweetness and texture to braised pork.

Chestnut and pork belly is a seasonal favorite in autumn. The chestnuts become sweet and powdery, absorbing the savory braising liquid. This dish represents the harmony of autumn harvest.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork belly五花肉🛒 local400 g
chestnuts板栗🛒 local200 g
light soy sauce生抽🏮 asian20 ml
dark soy sauce老抽🏮 asian10 ml
rock sugar冰糖🛒 local20 g
fresh ginger生姜🛒 local2 slices
star anise八角🏮 asian1 pc

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Saltiness

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Instructions

1Cut pork belly into 3-cm cubes. Blanch 3 minutes. Drain.
五花肉焯水
🔍 Look for 3 minutes
Visual: 肉块紧实发白。Pork firm and pale.
You know it's right when: Scum rises; meat turns white.
2Score chestnuts and blanch 2 minutes. Peel while warm.
板栗划口去皮
🔍 Look for 2 minutes
Visual: 壳沿刀口裂开。Shells crack along score lines.
You know it's right when: Shell separates easily from kernel.
3Heat wok with oil. Add rock sugar, melt to amber. Add pork, toss to coat.
炒糖色
🔍 Look for Medium heat 2 minutes
Visual: 肉块裹上琥珀色。Pork coated in amber glaze.
You know it's right when: Caramel aroma; sugar bubbles amber.
4Add chestnuts, soy sauces, ginger, star anise. Pour hot water to cover. Bring to boil, then simmer 40 minutes.
小火焖煮
🔍 Look for Low heat 40 minutes
Visual: 酱汁收浓光亮。Sauce reduced and glossy.
You know it's right when: Pork fork-tender; sauce coats spoon.
5Increase heat to reduce sauce. Serve when sauce coats pieces.
收汁出锅
🔍 Look for
Visual: 酱汁浓稠光亮。Sauce glossy and thick.
You know it's right when: Sauce clings to spoon; no watery pool.

Tips

· Fresh chestnuts are best — peel while warm.
· Chestnuts cook faster than pork — add with meat.
· Don't over-reduce — chestnuts fall apart easily.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library