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Choirino me Kastana | Tender Pork with Chestnuts
(0)
80 min
Under an hour
Knuspr-Küche
Ein herrlicher Herbstklassiker aus Griechenland: Zart geschmorter Schweinenacken trifft auf aromatische Maronen, Schalotten und eine samtige Rotweinsauce mit mediterranen Kräutern und feiner Zimtnote.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3–4 cm cubes. Season all over with fine table salt and ground black pepper. Peel the shallots and, depending on their size, halve them or leave them whole. Peel and finely chop the garlic cloves.
Have the pre-cooked chestnuts ready. Strip the rosemary needles from the sprigs and finely chop.
Cooking & Braising
Heat 2 tbsp extra virgin olive oil in a heavy casserole pot. Sear the meat cubes in batches on all sides over high heat until browned all over. Remove the meat and set aside briefly.
Chef's tip
Only add the chestnuts during the last 15–20 minutes of braising so that they become wonderfully tender without falling apart.
Fresh rustic bread or kritharaki pasta goes wonderfully with this dish to soak up the rich wine sauce.
110 min
Masterpiece
