Wine-Braised Pork with Chestnuts and Sweet Potatoes
Wine-braised pork with chestnuts and sweet potatoes is a hearty and flavorful dish. The pork is slow-cooked in red wine, chicken broth, and herbs, resulting in tender and juicy meat. Chestnuts and sweet potatoes add texture and flavor. Best paired with red wine, it's perfect for entertaining or a cozy night in.
Category: Mains
Source: www.foodandwine.com
Equipment
Cast-iron casserole |
Ingredients
Pork shoulder | |
Kosher salt | |
Pepper | |
Water | |
Onion | |
Garlic cloves | |
Chicken stock | |
White wine | |
Parsley | |
Thyme | |
Sweet potatoes | |
Chestnuts |
Instructions
Season the pork with salt and pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
Nutrition
Serving size: | 295.0 |
Energy: | 420.8 |
Ratio: | 1.4 |
Carbohydrate: | 26.3 |
Fat: | 18.2 |
Protein: | 34.6 |
Saturated fat: | 6.3 |
Sodium: | 1039.6 |
Sugar: | 2.6 |