Water caltrop and pork are a classic pairing in autumn home-style stews

Water caltrop and pork are a common pairing in home cooking, most often appearing in autumn when water caltrops are in season. Water caltrop is the seed kernel of an aquatic plant; once cooked, it has a starchy, creamy texture and a flavor similar to chestnuts. Simmered with rich, flavorful pork, it absorbs the meat's aroma while retaining its own delicate sweetness, which is why the two are often braised or stewed together.

In terms of texture, the dense, starchy water caltrop balances the greasiness of the pork, making the whole dish easier to eat. Water caltrop is high in starch and does not fall apart even after long stewing, so it holds its shape well and is suitable for simmering for a long time with cuts such as pork belly or pork collar, producing a tender, flavorful dish.

Two common preparations are braised pork with water caltrop and water caltrop soup. For the braise, the pork is first rendered to release its fat, then seasoned with soy sauce, sugar and the like, and shelled water caltrops are added and simmered slowly until tender. For soup, they can be cooked with pork ribs or pork shank, giving a clear broth with a sweet finish. Some people also mince the two together for fillings used in steamed buns or dumplings.

When selecting water caltrops, choose ones that are plump, feel heavy in the hand and have intact shells; after shelling, the flesh can be soaked in clean water to prevent it from oxidizing and turning black. For pork, the principle is natural color and a springy feel. Water caltrop is fairly high in starch, so those who need to control their calorie intake should eat it in moderation; after stewing, skimming off the fat floating on the surface makes the dish lighter.