229 Ninth Avenue
(corner of 24th Street)
A friend of mine raved about the red cooking pork and
chestnut entrée at Grand Sichuan. I finally worked up the nerve to order it for
takeout.
First, I did have to ask what “red cooking pork” meant. It
turns out it’s the literal English translation for the Chinese word of
“braised.”
In essence, it’s similar to a beef stew, but instead of
beef, braised pork. And chestnuts (which are braised with the pork) are used,
instead of potatoes. A bed of spinach lay beneath the pork and chestnuts.
I served it over white rice that came with my order. It is a
hearty meal that would be good for a cold, winter’s night.
Final Thoughts
Glad I tried it once, but won’t order again. It’s similar to
a dish my mother makes—braised pork and white turnips. I prefer my mom’s
version, as the chestnuts taste rather dry. Now, if they can substitute the
chestnuts with white turnips, that’s another story!
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