Pork Tenderloin with Potatoes


You can find this dish in almost every restaurant in China. It is a very Chinese classic dish. However, the recipe does requires chestnuts. I found frozen chestnuts at MT Supermarket [10901 n. lamar blvd., austin tx 78753] and fresh ones at Whole Foods Market and Central Market (with the shell on).

[100% organic]


  • Soy sauce, regular and dark
  • Salt
  • 2 TBS brown sugar
  • 2 tsp anise seeds
  • 3 large potatoes (can also substitute with taro root)
  • 1 lb pork (suitable for stews), cut into 1 inch pieces
  • Sliced ginger
  • 1 TBS canola oil
  • 1 lb chestnuts (without shell, and peeled) [not in above picture]
  • 1 cup water


Boil the chestnuts in salted water then remove from hot water, put aside. Wash the potatoes with the skin on and boil them until they are soft; stick a chopstick through it, if it goes all the way through with ease, then it’s ready. Once the potatoes are done, peel away the skin and chop into big chunks and put aside.

Put oil in hot pan on high heat, cook the pork so that all sides are white. Then add the ginger, chestnuts, dark soy sauce, sugar, salt, anise seeds, and regular soy sauce. Mix and turnover, cook for 1 minute. Add water and let it cook for 2 minutes. Add potatoes to pork and cook for another 10 minutes, or until soy sauce has been absorbed by potatoes. Make sure potatoes are very soft before removing from heat. Serve with rice.


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