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Greek Pork Stew with Chestnuts | Choirino me Kastana
(0)
85 min
Under an hour
Knuspr-Küche
Zart geschmorter Schweinenacken mit nussig-süßen Maronen, Schalotten und feinen Gewürzen wie Zimt und Lorbeer in einer sämigen Rotwein-Tomatensauce – Choirino me Kastana ist der traditionelle griechische Schmortopf für goldene Herbsttage.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 3–4 cm cubes. Season all over with salt and freshly ground black pepper. Peel the shallots and leave them whole (cut larger ones in half lengthwise). Peel and finely chop the garlic cloves. Have the pre-cooked chestnuts ready and roughly halve if needed. Wash the parsley, shake dry, and finely chop.
Searing & braising
Heat the olive oil in a heavy casserole or Dutch oven over medium-high heat. Sear the pork cubes in batches on all sides until nicely browned. Remove and set aside on a plate.
Reduce the heat. Add the whole shallots to the remaining fat in the pot and sauté for about 4–5 minutes until golden. Stir in the chopped garlic and tomato paste and gently sauté for 1 minute until fragrant.
Chef's tip
Traditional sides: Choirino me Kastana pairs wonderfully with fluffy long-grain rice, oven-fresh crusty white bread for dipping into the sauce, or creamy mashed potatoes.
No-waste tip: Stews taste even better the next day, once the warming, wintery spices have had a chance to fully infuse overnight. Leftovers can easily be stored in the fridge for up to 3 days.
110 min
Masterpiece
