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Palatinate Chestnut Stew with Pork Neck
(0)
65 min
Under an hour
Knuspr-Küche
Ein aromatischer, herzhafter Herbst-Klassiker nach Pfälzer Art: Zarter Schweinenacken geschmort mit süßlich-nussigen Maronen, feinem Wurzelgemüse und frischen Kräutern im deftigen Schmorfond.
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2–3 cm cubes. Season generously with fine table salt and ground black pepper.
Peel the onion and finely dice. Peel the potatoes and carrots and cut into bite-sized pieces. Thoroughly wash the leek, halve lengthwise, and cut into rings. Coarsely halve the pre-cooked chestnuts.
Cooking & braising
Heat the clarified butter in a large, heavy stew pot. Sear the diced pork on all sides for approx. 5–7 minutes until nicely browned all around. Then add the onions and sauté for approx. 2–3 minutes until translucent.
Chef's tip
Traditional tip: If you like, deglaze the pot with a generous splash of dry Riesling from the Palatinate when sautéing the onions before pouring in the beef broth – this provides a wonderfully subtle touch of acidity.
Storage: Like most traditional stews, this chestnut stew tastes almost even better reheated the next day, as the flavours infuse thoroughly overnight. Stored airtight in the refrigerator, it keeps easily for 2 days.
Ingredients
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