-
1
Make a 1cm cut in the bottom of each chestnut with the heel of a kitchen knife.
-
2
Put in a pressure cooker with water to cover.
-
3
Bring the cooker up to pressure, and cook under pressure (after the pin has gone up) over low heat for 2 to 3 minutes.
-
4
Leave to cool down and de-pressurize on its own.
-
5
Peel the chestnuts from where you make the cuts (remove the inner skin too).
-
6
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.
-
7
Add 2 tablespoons of sake to the bag, and rub it into the meat well.
-
8
Leave it to marinate in the refrigerator for an hour if possible.
-
9
Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them.
-
10
(Don't add oil.)
-
11
When the fat renders from the pork, wipe the pan with kitchen towels.
-
12
Add all the onions (with the marinade) to the pan.
-
13
Saute until the onion is wilted and the meat changes color.
-
14
Add 10 g of butter.
-
15
Add the cooked chestnuts to the pan.
-
16
Mix to coat everything with the butter, and turn off the heat.
-
17
Season with salt and pepper.
-
18
I used aosa seaweed as garnish.
-
19
You could use dried parsley or toasted nori seaweed instead.
